Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Shrimp Egg Foo Young Frittata
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 358
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 479 milligrams
- Sodium
- 1452 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 27 grams
A Chinese-American classic, egg foo young is a savory omelet filled with a protein like shrimp or chicken and vegetables, traditionally deep-fried in a wok and finished with a generous blanket of brown sauce. This frittata-style version keeps all the familiar flavors while using less oil and shifting the cooking to the oven for a more hands-off approach. The result is tender, fluffy and satisfying, especially when generously sauced. For extra depth, chicken broth can stand in for water in the brown sauce.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 358
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 479 milligrams
- Sodium
- 1452 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 27 grams
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Whisk together 1 tablespoon cornstarch and 2 tablespoons water in a large bowl. Whisk in the eggs, 1 teaspoon salt and 2 pinches of white pepper. Stir in the shrimp, bean sprouts and half of the scallions.
- Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Once shimmering, add the egg mixture and spread in an even layer, patting with a rubber spatula. Transfer to the oven and bake until just set on top, 13 to 15 minutes.
- Meanwhile, stir the remaining 2 tablespoons cornstarch with 3 tablespoons water in a small bowl. Combine 1 1/4 cups water, the oyster sauce, soy sauce and sugar in a small saucepan. Bring to a boil, then reduce to a simmer and whisk in the cornstarch mixture. Simmer until glossy and thick but pourable, about 1 minute, then remove from the heat and whisk in the sesame oil.
- Slide the frittata onto a cutting board. Let rest for a few minutes, then cut into wedges. Serve with the rice and ladle the sauce on top; sprinkle with the remaining scallions.
