Description
Shrimp Egg Foo Young Bites are savoury, bite-sized egg cups packed with tender shrimp, shredded cabbage, bean sprouts, and green onions, then served with a glossy homemade gravy for dipping or drizzling.
Ingredients
8 large eggs
8 oz (225 g) raw shrimp, peeled, deveined, patted dry, and finely chopped
12 medium raw shrimp, peeled, deveined, and patted dry
1 cup (100 g) finely shredded cabbage
1/2 cup (50 g) bean sprouts, roughly chopped
1/2 cup (50 g) sliced green onions
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp garlic powder
1/4 tsp black pepper
1 tbsp neutral oil
Additional oil or cooking spray, for greasing the muffin pan
1 1/2 cups (360 ml) chicken broth
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp brown sugar
2 tbsp cornstarch
2 tbsp cold water
Instructions
1. Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin pan with cooking spray or a small amount of neutral oil, making sure the sides and bottoms are well coated.
2. Heat 1 tablespoon of neutral oil in a skillet over medium-high heat. Add the shredded cabbage and chopped bean sprouts. Sauté for 2–3 minutes, stirring occasionally, until the vegetables soften slightly and some of their moisture cooks away. Transfer them to a plate and let them cool for a few minutes.
3. In a large bowl, whisk together the eggs, soy sauce, sesame oil, garlic powder, and black pepper until smooth and evenly combined.
4. Fold the finely chopped shrimp, cooled cabbage, bean sprouts, and sliced green onions into the egg mixture. Stir gently until the shrimp and vegetables are evenly distributed.
5. Divide the egg and shrimp mixture evenly among the 12 prepared muffin cups. Fill each cup just below the rim, leaving a little room for the eggs to puff as they cook.
6. Place one whole raw shrimp on top of each egg bite. Press it gently into the mixture so it sits securely without becoming completely submerged.
7. Bake for 15–20 minutes, checking around the 15-minute mark. The egg centres should be completely set and the shrimp should be opaque and cooked through. For food safety, the centre of the egg bites should reach at least 160°F (71°C).
8. While the egg bites are baking, add the chicken broth, soy sauce, oyster sauce, sesame oil, and brown sugar to a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
9. In a small bowl, whisk together the cornstarch and cold water until completely smooth. Slowly pour the cornstarch slurry into the simmering broth while whisking continuously. Continue cooking for 1–2 minutes, stirring constantly, until the gravy becomes glossy and thick enough to coat the back of a spoon.
10. Remove the muffin pan from the oven and allow the egg bites to rest for 5 minutes. Carefully run a thin spatula or butter knife around the edges of each bite to loosen them from the pan.
11. Transfer the shrimp egg foo young bites to a serving platter. Serve hot with the savoury gravy on the side for dipping or drizzle the gravy over the top. Garnish with additional sliced green onions if desired.
Notes
Pat the shrimp dry before adding them to the egg mixture because excess moisture can make the bites watery.
Don’t overcook the shrimp. Bake only until they are opaque and cooked through to keep them tender.
Allow the sautéed cabbage and bean sprouts to cool slightly before combining them with the eggs.
Generously grease the muffin pan so the egg bites release cleanly after baking.
Don’t overfill the muffin cups. Leave a little space because the eggs will puff as they bake.
Whisk the cornstarch and cold water thoroughly before adding the slurry to the broth to prevent lumps.
Serve the bites with plenty of savoury gravy because the sauce adds moisture and brings all the flavours together.
Raw shrimp are recommended because they cook directly with the egg mixture and stay tender when properly baked.
Cooked shrimp can be substituted, but avoid overbaking them because they can become rubbery.
Finely chopped cooked crab or other suitable seafood can be used instead of shrimp, although cooking times and texture may vary.
The baked egg bites can be prepared ahead, cooled, refrigerated, and gently reheated until warmed through. Prepare the gravy fresh for the best texture.
The egg bites can also be frozen once completely cooled. Store them in an airtight freezer-safe container and thaw in the refrigerator before reheating.
Finely chopped mushrooms, carrots, bell peppers, or additional green onions can be added. Avoid using too many watery vegetables because excess moisture can affect the texture.
Serve with steamed jasmine rice, fried rice, stir-fried vegetables, or a simple cucumber salad for a more complete meal.
Finish with thinly sliced green onions and sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Chinese-American