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  Home > Chinese Recipes > Shrimp Egg Foo Yung
 


Shrimp Egg Foo Yung

  
   
   
   
Ingredients -  
   
6 eggs
2 teaspoons Soy Sauce, divided
1/2 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon White Pepper
5-1/2 teaspoons Cornstarch, divided
4 tablespoons Water, divided
6 ounces Fresh Bean Sprouts, blanched
1/3 cup chopped Green Onions and tops
2 ounces Cooked Bay Shrimp, rinsed and dranined
3 tablespoons Vegetable Oil, divided
1/3 cup Chicken Broth
1 teaspoon Dry Sherry
  
   
Preparation:  
   
Beat eggs together in medium bowl with 1 teaspoon soy sauce, sugar, salt and pepper until sugar dissolves. Blend 4 teaspoons cornstarch and 1 tablespoon water in small bowl; beat into egg mixture. Stir in bean sprouts, green onions and shrimp. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add two 1/2 cupfuls egg mixture. As egg spreads, fold it over bean sprouts to form a mound. Cook about 2 minutes, or until egg is set. Turn mounds over and cook 2 minutes longer. Remove from skillet; keep warm. Repeat procedure by heating 1 tablespoon oil in same skillet for each batch, adjusting heat when pan becomes too hot. Combine chicken broth, 2 tablespoons water, remaining 1 teaspoon soy sauce and sherry in small saucepan; bring to boil. Blend remaining 1-1/2 teaspoons cornstarch and 1 tablespoon water in small bowl; stir into broth mixture. Cook and stir until mixture boils and thickens. Serve sauce over foo yung patties.