Seafood Egg Foo Yung

    35 minutes

    In this version of egg foo yung, vegetables and prawns are combined with beaten eggs then fried and shaped into small bites. Served with a thick sauce made with chicken stock and soy sauce.

    64 people made this

    Serves: 6 

    • 250g fresh beansprouts
    • 155g cooked small prawns
    • 8 eggs, beaten
    • 125g mushrooms, sliced
    • 2 large spring onions, chopped
    • 1/2 teaspoon salt
    • 3 tablespoons vegetable oil
    • Sauce
    • 375ml chicken stock
    • 2 tablespoons soy sauce
    • 1/4 teaspoon salt
    • ground white pepper, to taste
    • 2 tablespoons cornflour
    • 2 tablespoons cold water

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a mixing bowl, combine the beansprouts, prawns, eggs, mushrooms, spring onions and 1/2 teaspoon of salt. Mix thoroughly.
    2. Heat a deep frying pan over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to medium high. Pour in 120ml of egg mixture into pan. Form into a patty with a spatula. Fry until golden brown, turning once, about 4 minutes.
    3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm in the oven on very low heat.
    4. Sauce: In a saucepan over medium heat, combine chicken stock, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to the boil. Mix cornflour and water; stir into stock mix. Cook and stir until thickened (about 10 seconds). Drizzle over patties.


    They can be made in advance: fry and wrap them, and freeze for up to 1 month! Just before serving, reheat them in a warm oven, uncovered, for about 25 minutes.

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    Reviews in English (62)


    I made this just the other night...i enjoyed it very much...however i think perhaps i should have beaten the eggs a bit more as they didn't really turn out like the omlettes from takeaway (I could see the ingredients too much - and my eggs bit pooled around the bottom of the pan) Also think the soy sauce i used for the omlette sauce was ketcap manis which is maybe why the colour of mine was alot darker...all in all tasty and i will make again...probably satdy night when i have an asian themed dinner party!  -  16 Nov 2010


    This came out soooo gooood! The mixture came out a bit watery so I added cornflour like someone suggested and the patties came out denser and firmer. My family raved about them and the leftovers the next day was even better. Thanks so much for this recipe!  -  29 Sep 2008


    This deserevs 10 stars. I grew up in Chicago and this is the way my favourite resturant made egg foo young. I moved to CA and can't find egg foo young like this anywhere. I am so glad you posted this. Now I can have egg foo young no matter where I live. Thank you so much.  -  29 Sep 2008