Ingredients:

  • 8 Large Eggs, free-range preferred
  • 8 oz (225 g) Fresh Shrimp, peeled, deveined, and coarsely chopped
  • 1 cup (60 g) Bean Sprouts, loosely packed and patted dry
  • 4 Spring Onions (Scallions), thinly sliced
  • 1/4 cup (40 g) White Onion, finely diced
  • 1 tsp Low Sodium Soy Sauce (for patties)
  • 1/2 tsp Sesame Oil
  • 1/4 tsp White Pepper
  • 1/2 cup (120 mL) Neutral Oil, for frying (e.g., Canola, Peanut)
  • 2 cups (475 mL) Low Sodium Chicken Stock (for gravy)
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Dark Soy Sauce
  • 1 tsp Granulated Sugar (for gravy)
  • 2 Tbsp Cornstarch (for slurry)
  • 2 Tbsp Cold Water (to mix with cornstarch)

Instructions:

  1. Prepare the Gravy Slurry: In a small bowl, combine the cornstarch and cold water until smooth. Set aside.
  2. Heat the Gravy Base: In a saucepan, combine the chicken stock, oyster sauce, dark soy sauce, and sugar. Bring the mixture to a gentle simmer over medium heat.
  3. Thicken the Gravy: Whisk the slurry one more time, then pour it slowly into the simmering liquid, whisking constantly until the sauce thickens to a coating consistency. Reduce the heat to the lowest setting to keep the gravy warm.
  4. Prepare the Patty Mixture: Crack the 8 large eggs into a mixing bowl. Whisk vigorously for about 30 seconds until slightly frothy. Stir in the 1 tsp soy sauce, sesame oil, and white pepper.
  5. Fold in Fillings: Gently fold in the chopped shrimp, dry bean sprouts, diced white onion, and most of the sliced spring onions (reserve a few slices for garnish). Avoid overmixing.
  6. Fry Patties: Heat the 1/2 cup of neutral oil in a wok or deep skillet over medium-high heat until shimmering (around 350°F / 175°C).
  7. Cook in Batches: Working in batches of 2-3, scoop approximately 1/3 cup of the egg mixture into the hot oil for each patty. Gently shape the mixture into thick, round patties.
  8. Flip and Drain: Fry for 2-3 minutes per side until golden brown, crispy, and cooked through. Remove the patties with a slotted spoon and place them immediately onto a wire rack or paper towel-lined plate to drain excess oil. Repeat with the remaining mixture.
  9. Plate and Serve: Place 2 warm Egg Foo Young patties on each serving plate. Generously spoon the warm Cantonese gravy over the patties and finish with the reserved sliced spring onions. Serve immediately.