Crab Egg Foo Young with Gravy is an Asian-American style omelette made with crab meat lumps, shrimp and some vegetable. Egg foo yong is often served with thick gravy. A perfect easy Asian recipe you will love.
WHAT IS EGG FOO YONG?
Egg foo yong (芙 蓉 蛋)/ Fu Rong Dan is an egg dish said to be originated from China. However, this dish is also being enjoyed a lot in other parts of Asia. The egg is usually beaten and mix with meat and/or seafood and some vegetables and then fried until puffy. It’s more of a large size puffy fried eggs rather than omelette if you ask me.
TRADITIONAL EGG FOO YOUNG VS ASIAN AMERICAN EGG FOO YOUNG
Traditional egg foo young usually isn’t served with gravy. It is served as is. The Asian American version comes with a gravy. I didn’t know about this until I saw how it was served in Chinese restaurant that serves Asian American cuisine here in the U.S.
TIPS ON HOW TO MAKE REALLY GOOD CRAB EGG FOO YOUNG AT HOME
1. Combination of ingredients
Egg foo young often has this combination: protein (meat/seafood) + veggies. You will commonly see seafood like crab meat lumps and/or shrimp + veggies like shredded bean sprouts, shredded carrots.
2. Cook the protein separately
If you choose to use raw meat like chicken or pork or seafood like shrimp, cook them first. The eggs do not take long to cook and so we don’t want to end up with uncooked protein in your egg foo young.
3. Don’t be skimpy on the oil
You seriously cannot just pan fry the eggs with just smear of oil. If you want a really puffy and crispy on the edge egg foo young, you need that oil. It’s not really as much as deep frying, but you need that oil to cook the egg foo young properly.
4. Cook in batches
You can pour in all the egg mixture at one go, but you probably will have hard time cooking and turning it later without breaking the egg foo young. I’m not a pro so I decided to cook this in 3 batches. You can probably try 2 batches too. It’s more manageable IMHO.
5. Whisk the gravy ingredients really well
The gravy contain cornstarch, which act as a thickening agent. Make sure you whisk it well before pouring into the saucepan to cook AND while you are at it, do not stop stirring until the sauce has thickened
6. Pour the sauce over only when you are ready to serve
VARIETIES YOU CAN DO WITH EGG FOO YOUNG
1. Use pork or chicken
Use about 100 gr of pork tenderloin or boneless skinless chicken breast/thighs. Cut them into small bite-size and marinate with 1 tsp of soy sauce, 1/4 tsp of sugar, 1 tsp of sesame oil
2. Other vegetables you can use
I suggest to use only 1 or 2 varieties of veggies and keep it simple. Choices can be shitake mushrooms (soaked and thinly sliced), shredded cabbage, mung bean sprouts, shredded bamboo shoots
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Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 1/4 tsp Salt
- 1/4 tsp sugar
- 1 tsp soy sauce
- 1 stalk green onions - (sliced thinly at angle)
Cook the shrimp:
- Preheat a wok or skillet until hot. Add 1 tsp of oil. Use a spatula or turner to spread the oil evenly throughout the wok. Add shrimp and cook until it turns pink and cooked through, about 1 minute. Dish out and let it cool down a bit
Prepare the egg mixture:
- In a large mixing bowl, crack in 6 eggs and whisk the eggs until foamy. Add the crab meat lump, shrimp, carrots, and seasonings into the beaten egg and stir to mix
- Add the shrimp and veggie mixture and crab meat into the beaten eggs. Add dash of salt and pepper
Cooking the egg foo young (in batches) :
- Wipe the wok or skillet clean with a paper towel and heat up the wok or skillet until really hot. Pour in 1/3 cup of oil. Use your turner or spatula to spread the oil throughout the sides of the wok. Ladle about 1/3 of the egg mixture into the wok or skillet. Do not stir. you will see the edges of the eggs bubbles up and grows bigger. Let it cook over medium heat now. When the bottom of the egg is set, gently push the edge to let the runny middle flow to the edge and gently turn it over and let it cook at the other side until no longer runny. Dish out
- Repeat with the other 1/3 of the egg mixture. Add more oil to fry the eggs as needed
Making the gravy:
- Mix all the ingredients for gravy in a mixing bowl and whisk until it's smooth and no lumps. Pour this into small saucepan and keep stirring and bring to a boil. The sauce will start to thicken. Don't stop stirring. Remove from the heat
- Pour the gravy over the egg foo young or serve the sauce on the side if you prefer. Garnish with some chopped green onion and serve immediately