Shrimp Egg Fuyung Recipe

Prepare shrimp

Pat the shrimp dry with paper towel, then chop roughly into bite-size pieces (about 1/2-inch). Season the chopped shrimp with 1/4 tsp salt and 1/8 tsp pepper; set aside.

Prepare vegetables

Thinly slice the scallions, rinse and drain the bean sprouts, and julienne or finely grate the carrot. Chop cilantro if using.

Beat eggs

Crack the 6 eggs into a large bowl. Add the remaining 3/4 tsp salt, 1/8–1/4 tsp pepper, 1 tsp light soy sauce, 1/2 tsp sesame oil, and 1 tsp cornstarch dissolved in 1 tsp cold water. Whisk until smooth and slightly frothy.

Combine filling

Fold the chopped shrimp, scallions (reserve a small amount for garnish), bean sprouts, carrot, and cilantro into the beaten eggs until evenly distributed.

Cook fuyung

Heat a 10–12 inch nonstick or well-seasoned skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. When oil is hot but not smoking, pour half the egg-shrimp mixture into the pan, tilting to an even round shape about 1 inch thick. Reduce heat to medium-low. Cover and cook 4–6 minutes until the bottom is set and lightly golden and the top is mostly set but still slightly glossy. Carefully flip the omelet: add a little more oil if needed, invert onto a large plate, then slide back into the pan, or flip with a spatula. Cook an additional 1–2 minutes to finish. Transfer to a serving plate and keep warm. Repeat with remaining oil and remaining egg mixture to make a second fuyung (serves 2–4 depending on portioning).

The cornstarch and water added to the beaten eggs help give the omelet a slightly glossy, tender texture and help bind the shrimp and vegetables into the egg matrix.

Make sauce

In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water until smooth. In a small saucepan, combine 1 cup broth, 1 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp rice or black vinegar, and 1/2 tsp sugar. Bring to a gentle simmer over medium heat.

When the broth mixture is simmering, stir the cornstarch slurry again and slowly whisk it into the saucepan. Continue to simmer, stirring, until the sauce thickens and becomes glossy, about 1–2 minutes. Remove from heat and stir in 1/4 tsp sesame oil for aroma. Taste and adjust seasoning (add a pinch more sugar, a dash more soy, or a squeeze of vinegar if desired).

Serve

Pour the warm sauce over each shrimp egg fuyung or serve on the side for dipping. Garnish with reserved scallions and additional cilantro if desired.