Ingredients
- Unsalted Beef Stock (1 cup)
- Soy Sauce (1 tablespoon)
- Shaoxing Wine (1 tablespoon)
- Oyster Sauce (1 tablespoon)
- White Pepper (1/2 teaspoon)
- Cornstarch (2 tablespoons)
- Water (2 tablespoons)
- Eggs (8 large)
- Kosher Salt (1/2 teaspoon)
- Sugar (1/4 teaspoon)
- Spring Onion (1)
- Mung Bean Sprouts (1 cup)
- Shrimp (20 pieces)
- Vegetable Oil (3 cups)
- Jasmine Rice (2 cups)
Instructions
Steps
- Prepare the gravy: In a small saucepan, combine beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper. Heat over medium until simmering.
- Mix cornstarch and water in a bowl to create a slurry. Stir into the saucepan, whisking until the gravy thickens, about 2-3 minutes. Keep warm on low heat.
- Make the batter: In a medium bowl, whisk together cornstarch and water until smooth. Add eggs, salt, and sugar, whisking until well combined. Fold in spring onions, mung bean sprouts, and shrimp until evenly mixed.
- Fry the egg foo young: Heat vegetable oil in a large wok to 350°F (medium-high). Once hot, ladle in 1/4 of the egg mixture. Fry until golden brown, about 2 minutes per side. Baste with hot oil if needed for even cooking.
- Transfer the cooked omelet to a paper towel-lined baking sheet to drain. Repeat with the remaining batter to make 4 omelets, adding more oil if necessary.
- Serve: Place each egg foo young over a bed of jasmine rice and generously spoon the warm gravy over the top. Enjoy!