How To Make Really Good Crab Egg Foo Young with Gravy

How To Make Really Good Crab Egg Foo Young with Gravy

Course: Entree
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Marvellina
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.
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Ingredients

  • 6 eggs (beaten)
  • 1 tsp cooking oil to cook the shrimp
  • 60 gr peeled and deveined medium to large shrimp (cut into small chunks)
  • 4 shallots finely chopped
  • 60 gr crab meat lump
  • 1/2 cup shredded carrot
  • Dash of salt and pepper
  • 1/3 cup cooking oil or more as needed, to cook the egg

Seasonings:

  • 1/4 tsp Salt
  • 1/4 tsp sugar
  • 1 tsp soy sauce

Gravy:

Garnish:

  • 1 stalk green onions (sliced thinly at angle)

Recommended equipment:

Instructions

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 

Serving:

  • 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