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    You are in: Home / Chinese / Shrimp Egg Foo Yong (Low Carb and Low Fat) Recipe
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    Shrimp Egg Foo Yong (Low Carb and Low Fat)

    Shrimp Egg Foo Yong  (Low Carb and Low Fat). Photo by robynherron

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Alan Leonetti's Note:

    You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.

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    Units: US | Metric


    1. 1
      Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
    2. 2
      Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
    3. 3
      Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
    4. 4
      Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
    5. 5
      Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
    6. 6
      Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
    7. 7
      Flip them over and cook another 2 to 3 minutes until cooked through.
    8. 8
      NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

    Ratings & Reviews:

    • on January 25, 2013


      I really liked this recipe!! I did make a couple of changes... I added more onion, LOTS! And I added sriracha sauce... I do agree with the author, about finishing it in the oven. It is so much easier !!

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    • on July 15, 2012

      We really liked this recipe. did add a little chopped celery with the onion and cabbage, and a tbls. of cornstarch to the eggs before cooking, tasted great! I also mixed a sm. amount of braggs amino acids with siracha and garlic, a splash of h2o, and voila! a sauce! ( I was missing the gravy)... I think some mushrooms would be great, and maybe some water chestnuts, too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2011


      This recipe is REALLY good! I am so glad I found it. The key is to let the patties cook until well done on the first side. Literally until they are able to slide around in the pan and are a wonderful deep golden color. I added some sliced baby bellas to my cabbage/onion mixture. Tastes BETTER than from the restaurant!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)


    Nutritional Facts for Shrimp Egg Foo Yong (Low Carb and Low Fat)

    Serving Size: 1 (344 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 384.1
    Calories from Fat 252
    Total Fat 28.0 g
    Saturated Fat 6.6 g
    Cholesterol 558.0 mg
    Sodium 1023.4 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 3.2 g
    Sugars 5.9 g
    Protein 22.6 g

    The following items or measurements are not included:

    small shrimp

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