Shrimp Egg Foo Young

Method14 steps · about 1 hr 15 min

1. 1

   Step 1: Roughly chop the 10 oz peeled and deveined shrimp and mix with ⅛ tsp salt, ¼ tsp sugar and ½ tsp of the divided patty cornstarch. Cover and keep in the refrigerator while making the gravy. Dice the medium onion (1), chop the scallion (1), and mince the garlic (1 clove) clove and 1 tsp shallot into separate portions before heating the saucepan. Have the cleaned, drained bean sprouts ready; keep the eggs chilled until mixing the batter.

   Uses 10 oz peeled and deveined shrimp, roughly chopped · 1/8 teaspoon salt · 1/4 teaspoon sugar · ½ tsp of the 1½ tsp patty cornstarch · 1 medium onion (diced) · 1 scallion (chopped) · 1 clove garlic (minced) · 1 tsp minced shallot, for the gravy

2. 2

   Step 2: Heat the separate 2 tbsp gravy oil in a medium saucepan over medium heat. Whisk in the 2 tbsp all-purpose flour, ½ tsp turmeric and ½ tsp paprika to make a roux. Cook while whisking for about 15–20 seconds, then immediately add the prepared aromatics in step 3.

   Uses 2 tablespoons neutral oil · 2 tablespoons all-purpose flour · 1/2 teaspoon turmeric · 1/2 teaspoon paprika

3. 3

   Step 3: Add the minced garlic and shallot from step 1 to the roux from step 2. Whisk for about 30 seconds, then gradually whisk in 3 cups of the divided chicken stock, reserving the final ¼ cup for the slurry.

   Brief gravy-aromatic cooking · 1 minUses Oil, flour and spice roux · Gravy aromatics only, excluding shrimp, diced onion and chopped scallion · 3 cups of the 3¼ cups chicken stock

4. 4

   Step 4: Bring the gravy base from step 3 to a simmer. Stir in the 2 tbsp oyster sauce, 2 tsp light soy sauce, ½ tsp dark soy sauce, ½ tsp gravy sesame oil and ¼ tsp white pepper. The roux should thicken it slightly.

   Uses Gravy base with aromatics and chicken stock · 2 tablespoons oyster sauce · 2 teaspoons light soy sauce · 1/2 teaspoon dark soy sauce · 1/2 teaspoon sesame oil · 1/4 teaspoon white pepper

5. 5

   Step 5: In a separate small bowl, dissolve the 3 tbsp gravy cornstarch in the remaining ¼ cup chicken stock to make a smooth slurry. Keep the simmering gravy from step 4 ready beside it.

   Uses 3 tablespoons cornstarch · Remaining ¼ cup of the 3¼ cups chicken stock · Simmering gravy awaiting slurry

6. 6

   Step 6: Stir the slurry from step 5 again and slowly whisk two-thirds of it into the gravy from step 5. Simmer for about 30 seconds, then check that the gravy coats a spoon. Add more of the reserved slurry only if needed, letting each addition cook through. Taste and add a little extra salt or light soy sauce only if needed. Cover and keep the finished gravy hot, at least 60°C, while frying; discard any unused slurry.

   Check gravy thickness · 1 minUses Gravy pot only, excluding the separate slurry bowl · Two-thirds of the slurry in its separate bowl; excludes the gravy pot · Some of the remaining slurry, only if needed · Extra salt, optional to taste in the gravy · Extra light soy sauce, optional to taste in the gravy

7. 7

   Step 7: For the deep-frying route, put the 6 cups frying oil in a suitably sized wok or deep pot with safe headroom. Heat and use a thermometer to bring it to 170–175°C. Keep this range while frying. Wait until the oil is nearly ready before mixing the eggs into the batter, and have a wire rack over a tray ready for draining.

   Uses 6 cups neutral oil, for deep frying

8. 8

   Step 8: With the oil from step 7 nearly ready, combine the chilled seasoned shrimp, diced onion and chopped scallion from step 1 with the 2 cups bean sprouts, all 6 large eggs, ¼ tsp patty sesame oil and the remaining 1 tsp patty cornstarch in a bowl. Add no further salt or seasonings to the batter.

   Uses Shrimp mixture only, excluding the prepared vegetables and gravy aromatics · Patty vegetables only, excluding the shrimp and gravy aromatics · 2 cups mung bean sprouts · 6 large eggs · 1/4 teaspoon sesame oil · Remaining 1 tsp of the 1½ tsp patty cornstarch · Hot frying-oil bath

9. 9

   Step 9: Fold the batter from step 8 gently with a large ladle until just combined. The eggs should look only slightly beaten. Keep the oil bath from step 8 at 170–175°C and proceed directly to frying, since overmixing or waiting makes the batter watery.

   Uses Batter bowl only, excluding the separate frying-oil bath · Oil bath only, excluding the separate batter bowl

10. 10

    Step 10: This batch is intended to make about 6 large patties. For the first frying batch, ladle 2–3 separate scoops of batter from step 9, about ¾ cup per patty, into the oil from step 9, using fewer if needed to avoid crowding. Tilt the ladle close to the oil and pour slowly from the edge of the wok without dipping the ladle into the hot oil. Keep the remaining batter ready for later batches.

    Uses 2–3 scoops, about ¾ cup per patty; a partial batter draw · Oil bath only, excluding the remaining batter

11. 11

    Step 11: Fry the first batch in the oil from step 10 for about 2 minutes, keeping the oil at 170–175°C. If useful, gently spoon hot oil over the uncooked tops. When the patties are solid and their edges turn golden, turn them over in the same order they entered the oil and continue with step 12.

    First batch: first frying side · 2 minUses First-batch patties and frying oil

12. 12

    Step 12: Fry the turned first batch from step 11 for another 1–2 minutes, checking from 1 minute. Continue until the centers are set and reach at least 71°C, the shrimp are opaque and the bean sprouts are thoroughly cooked and hot throughout. Lift each patty with a wire strainer, gently drain it and place it on the rack. Keep the oil in the wok for the next batch.

    First batch: second frying side · 1 minUses Turned first-batch patties and frying oil

13. 13

    Step 13: Cook the remaining batter from step 9 in the oil retained from step 12, repeating steps 10–12 in batches without crowding. Use about ¾ cup batter per large patty, fry the first side about 2 minutes, turn, then check the second side from 1 minute within the source 1–2-minute guide. Each batch must meet the same fully set 71°C center, opaque-shrimp and thoroughly cooked-sprout checks. Drain on the rack beside the first batch. Makes about 6 large patties; work in batches as needed for your pan.

    Uses Batter left after the first scoops, excluding the oil bath · Oil only, excluding the drained first patties · Cooked first patties only, excluding frying oil

14. 14

    Step 14: Transfer the drained patties from step 13 to serving plates. Spoon some hot gravy from step 6 over them and offer the remaining gravy on the side. Add extra chopped scallion or sesame seeds if desired, and serve immediately, with separately prepared white rice if desired.

    Uses All collected patties, excluding leftover batter or frying oil · Gravy only, excluding any unused slurry · Extra chopped scallion, optional garnish · Sesame seeds, optional garnish · Ready cooked white rice, for serving