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  • 1 cup of Shrimp (cooked) (small shrimps or if using large, dice in medium pieces)
  • 1 cup of Bean Sprouts (pressed down firmly in cup)
  • 6 Eggs
  • 2 cups of Cabbage (Gobhi) (Shredded)
  • cup of Onion (chopped)
  • 1/8 tsp. Black Pepper (Pisi Kaali Mirch) (fresh ground)
  • tsp. Salt
  • tsp. Garlic Powder (Lehsan Powder)
  • 1 tbsp. Soy Sauce
  • 4 tbsp. of Canola Oil

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

Yield: 2 Servings
Ready In: 42 Minutes
Degree of Difficulty: Medium
Recipe Category: Seafood, Egg, and Low Carb
Recipe Ethnic Group: Chinese
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