Seonkyoung Longest's Shrimp Egg Foo Young
A Chinese-style egg dish made by quickly stir-frying springy shrimp and soft eggs in a wok over high heat, served with a spicy-tangy tomato sriracha sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Heat the wok thoroughly over high heat before cooking and avoid breaking up the eggs too finely to keep a soft texture.
- Do not cook until the eggs turn brown; finish while still moist.
- After adding the chives, remove from the heat and toss lightly once more.
Recommended for
- Those who want to enjoy a simple weekend brunch dish.
- Those who want to taste a soft egg dish with a spicy-tangy sauce.
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