Home > Seafood Fuyunghai (Seafood Egg Foo Young)

Seafood Fuyunghai (Seafood Egg Foo Young)

Posting Date: 07/07/16

Seafood Fuyunghai (Seafood Egg Foo Young)

Seafood Fuyunghai (Seafood Egg Foo Young) can normally be found in Chinese restaurants in Indonesia. As you can guess, it was originally from China. The Indonesian's style of Egg Foo Young uses tomato based gravy and thus, the sauce is red. The sauce also has peas in it. In US, Egg Foo Young sauce is brown gravy and is not tomato based. Fuyunghai is very versatile. You can find it using other meat ingredient (mostly chicken, shrimp only, etc.) instead of seafood (shrimp and crab). You can also make it vegetarian by not using the meat. In Indonesia, some restaurants serve it with pickled cucumber and carrot on the side. If you like the heat, you can also serve it with chili sauce on the side. It is normally eaten with rice.

For the sauce, I normally use ketchup instead of canned tomato sauce. I always have ketchup in my fridge but not tomato sauce. So, I can whip up this dish whenever I want. It seems everyone may have their own version of the red gravy. I have seen people adding worcestershire sauce. Some use chicken stock instead of water. Some may add a little bit of vinegar. Since I sometimes prefer to make the dish vegetarian, I don't use worcestershire sauce nor chicken stock. You can add worcestershire sauce if you prefer. Just add 1/4 teaspoon or to taste. I like chives and green onion, so I normally use them for garnish. However, you can skip it.

This dish serves 4 people.


  • 1 tablespoon vegetable oil to stir fry garlic and shrimp
  • 2 cloves garlic, minced
  • 1/2 cup chopped shrimp
  • 5 eggs
  • 3 white mushrooms, chopped
  • 1/2 cup cabbage, chopped
  • 1/4 cup bean sprouts
  • 1 green onion, sliced
  • 1/4 cup onion, chopped
  • 1/4 cup crab meat
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon soy sauce
  • For frying egg: vegetable oil to coat pan every time
  • For sauce: 1/2 cup ketchup
  • For sauce: 1.25 cup of water
  • For sauce: 2 teaspoon corn starch
  • For sauce: 2 teaspoon sugar or to taste
  • For sauce: 1/2 teaspoon salt or to taste
  • For sauce: 1/2 tablespoon butter
  • For sauce: 1 cloves garlic, minced
  • For sauce: 1 tablespoon peas
  • Optional: 1 tablespoon of chopped chives for garnish
  • Optional: 1 green onion, sliced, for garnish


  1. Add 1 tablespoon of vegetable oil into the pan. Heat the pan. Add garlic and saute it until fragrant. Add shrimp and stir fry it until it is cooked. Turn the heat off. Let the garlic and shrimp cool down.
  2. Crack the eggs and place them in a bowl big enough to fit the other ingredients. Beat the eggs.
  3. Add cooked garlic and shrimp, mushrooms, cabbage, bean sprouts, green onion, onion, and crab meat to the eggs. Mix them so that they are combined. Add salt, pepper, and soy sauce to the egg mixture. Stir to combine.
  4. Coat pan with vegetable oil and heat the pan on medium heat. You don't want to use high heat since it will cook the bottom side of the egg fast and may burn the egg.
  5. Using 1/3 measuring cup, scoop the egg mixture and pour the mixture to the center of the pan. Let the bottom of the egg omelet cook until golden brown (make sure the bottom is golden brown; otherwise, you would break the omelet when flipping it) before flipping the omelet to the other side. Let that side cook until golden brown. Take the omelet out and place it on a plate lined with paper towel. Move the omelet to the cooling rack. Repeat this step until all egg mixture has been used up. If the pan has no more oil left, you may want to add more vegetable oil before adding egg mixture to the pan so that the omelet will not stick to the pan.
  6. Combine ketchup, water, corn starch, sugar, and salt in a small bowl. Whisk it.
  7. Add 1/2 tablespoon of butter into sauce pan. Let it melt. Add garlic into the sauce pan. Saute it until fragrant. Pour the ketchup mixture into the pan. Stir it and let it boil. Once it is boiling, reduce the heat to simmer and cook the sauce until it becomes thickened. Add peas into the sauce. Once the peas are cooked, turn off the heat.
  8. Place the egg foo young on the plate. Pour the sauce on top of it or you can serve the sauce on the side if you prefer. Serve the egg foo young while it is still warm.

All images, materials, and recipes on Indonesiancooking101.com are protected by copyright. Please do not use or republish the recipes, materials, or images without prior written permission from Indonesian Cooking 101. If you want to share this recipe, please share the link rather than the whole recipe.

Follow Us: twitter button twitter button instagram button