Keto Crispy Shrimp Egg Foo Young with Bean Sprouts
A traditional Chinese-American omelet featuring tender shrimp, crisp bean sprouts, and green onions bound together in fluffy beaten eggs. This savory dish delivers umami-rich flavors from soy sauce and sesame oil while maintaining a satisfying contrast between the crispy golden exterior and soft interior. Perfect for lunch or dinner, this restaurant-style foo young offers an authentic taste that's surprisingly simple to recreate at home. The high-heat cooking method creates the characteristic puffy texture that sets this version apart from ordinary omelets.
Ingredients
- 6 eggs
- 1 cup raw shrimpcooked shrimp1:1seafood
use pre-cooked and reduce cooking time
- 2 green onions, chopped
- ¼ cup bean sprouts, roughly choppedshredded cabbage1:1vegetable
provides similar crunch
- ½ teaspoon salt
- 1 teaspoon light soy sauce
- ¼ teaspoon sesame oil
- ¼ teaspoon cornstarch
- 2 tablespoons vegetable oil
Instructions
- 1
Whisk the eggs in a large bowl
- 2
Add in the shrimp, green onions, bean sprouts, salt, soy sauce, sesame oil, and cornstarch, then mix well
- 3
Place a wok or deep skillet on the stovetop on high heat and pour in the vegetable oil
- 4
Heat the oil making sure it covers the wok's surface
- 5
When it starts smoking, add the egg mixture
- 6
Turn down the heat and cook the omelet for around 2 minutes until the bottom becomes golden
- 7
Flip it over and cook the other side for the same time until both sides are golden and the shrimp have turned pink
- 8
Transfer the omelet to a board or plate and cut it in half
- 9
Drizzle with more soy sauce and sprinkle extra green onions to garnish
- 10
Serve with boiled rice
Tips
Heat the oil until smoking to achieve the characteristic puffed texture when the egg mixture hits the pan.
Don't flip too early - wait for the bottom to turn golden brown to prevent the omelet from breaking apart.
Cut the shrimp into smaller pieces if using large ones to ensure even cooking and easier flipping.
Good to Know
Refrigerate leftovers up to 2 days. Reheat in a skillet over medium heat to restore crispiness.
Mix dry ingredients ahead but combine with eggs just before cooking for best texture.
Serve immediately while hot and crispy. Accompanies well with steamed rice and additional soy sauce.
Common Mistakes
Use high heat initially to avoid a flat, dense omelet
Don't overcrowd the pan to ensure even cooking and easy flipping
Substitutions
use pre-cooked and reduce cooking time
provides similar crunch
FAQ
Can I use frozen shrimp instead of raw?
Yes, thaw completely and pat dry before using. Frozen shrimp may release more water, so drain any excess liquid from the mixture.
What if I don't have a wok?
A large deep skillet works well. The key is having enough surface area and using high heat to achieve the proper puffed texture.
How long will this keep in the refrigerator?
Store covered for up to 2 days. Reheat in a skillet to restore the crispy exterior rather than microwaving.