Egg Foo Young with Gravy with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Gravy

   • In a small saucepan, combine the chicken broth, 3 tablespoons of soy sauce, oyster sauce, and sugar. Whisk to combine.
   • Bring the mixture to a gentle simmer over medium heat.
   • In a separate small bowl, whisk together the cornstarch and cold water until no lumps remain, creating a smooth slurry.
   • While continuously whisking the simmering broth, slowly pour in the cornstarch slurry. Continue to whisk for 1-2 minutes as the gravy thickens to your desired consistency.
   • Remove from heat and stir in the toasted sesame oil. Cover and keep warm on the lowest heat setting.
2. 2

   Mix the Egg Foo Young Batter

   • In a large mixing bowl, crack all 12 eggs and beat them lightly with a fork or whisk until the yolks and whites are just combined.
   • Add the remaining 1 tablespoon of soy sauce, salt, and white pepper. Stir to incorporate.
   • Fold in the chopped shrimp, mung bean sprouts, chopped onion, and sliced scallions. Mix gently until all ingredients are evenly distributed in the egg batter.
3. 3

   Fry the Patties

   • Pour vegetable oil into a large skillet or wok to a depth of about 1/4 inch. Heat over medium-high heat until the oil is shimmering (about 350°F or 175°C).
   • Using a 1/2 cup measure, carefully ladle the egg mixture into the hot oil to form individual patties. Do not overcrowd the pan; fry in batches of 2-3 at a time.
   • Fry for 2-4 minutes on the first side, until the edges are golden brown and crispy. Carefully flip the patty using a wide spatula.
   • Cook for another 2-3 minutes on the second side until the patty is fully cooked through and golden.
   • Remove the cooked patties with a slotted spatula and transfer them to a wire rack to drain excess oil. This keeps the bottom crispy.
   • Repeat the process with the remaining batter, adding more oil to the skillet if needed.
4. 4

   Serve

   • Arrange 2 hot Egg Foo Young patties on each serving plate.
   • Generously ladle the warm gravy over the patties.
   • Garnish with extra sliced scallions and serve immediately with steamed rice.