Alaska Salmon Foo Yung with Oyster Sauce
Crispy-edged Chinese egg patties loaded with cooked salmon, bean sprouts, and green onions. Bound with cornstarch slurry and pan-fried in grapeseed and sesame oil until golden. Serve with warm oyster sauce or foo yung sauce for dipping.
Ingredients
- 6 oz cooked seasoned boneless Alaska salmon, broken into small chunks
- 6 eggs
- 2 teaspoons soy sauce, divided
- ½ teaspoon honey
- ¼ teaspoon salt
- ½ teaspoon white pepper
- 2 tablespoons cornstarch, divided
- 6 oz fresh bean sprouts, blanched and thoroughly drained
- ½ cup green onions, chopped
- 2 tablespoons grapeseed oil
- ½ teaspoon sesame oil
- ½ cup oyster sauce, warmed, if desired(optional)
- 1 cup foo yung sauce, favorite, alternative to oyster sauce(optional)
Instructions
- 1
Beat eggs with soy sauce, honey, salt, and white pepper until blended.
- 2
Mix cornstarch with cool water in a small bowl, then beat into egg mixture.
- 3
Stir bean sprouts, green onions, and salmon into egg mixture.
- 4
Heat oils in a large nonstick pan over medium-high heat.
- 5
Add a heaping portion of egg mixture to pan. As it spreads, fold over bean sprouts to form a mound.
- 6
Cook until egg is set, about 1 minute.
- 7
Turn patty over and cook 1 to 2 minutes until fully cooked.
- 8
Remove and keep warm. Repeat with remaining egg mixture, adding oil as needed.
- 9
Serve with warmed oyster sauce or foo yung sauce.
Tips
Blanch and thoroughly drain bean sprouts before use to remove excess moisture.
Use a nonstick pan to prevent sticking and ease flipping.
Keep cooked patties warm while preparing remaining batches.
Cornstarch slurry helps bind ingredients and create structure.
Good to Know
Refrigerate cooked patties in an airtight container for up to 3 days. Reheat gently in a nonstick pan over medium heat.
Prepare egg mixture up to 2 hours ahead; cover and refrigerate. Cook patties just before serving for best texture.
Transfer to a platter and serve immediately with warm oyster sauce or foo yung sauce on the side for dipping.
Common Mistakes
Do not skip blanching and draining bean sprouts to avoid excess water that breaks down egg structure.
Do not cook over low heat to avoid undercooked, rubbery patties.
Do not skip the cornstarch slurry to avoid loose, falling-apart patties.