Shrimp Egg Foo Yung recipe
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Ingredients
- 8 ounces fresh bean sprouts, rinsed and drained 1 cup cooked small shrimp 8 eggs, beaten 1 (4.5 ounce) can sliced mushrooms 2 large green onions, chopped ½ teaspoon salt 3 tablespoons vegetable oil 1 ½ cups chicken broth 2 tablespoons soy sauce ¼ teaspoon salt ground white pepper, to taste 2 tablespoons cornstarch 2 tablespoons cold water
Nutrition Info
- 208.8 caloriescarbohydrate: 7.3 gcholesterol: 289.6 mgfat: 13.8 gfiber: 1.5 gprotein: 14.9 gsaturatedFat: 3.2 gservingSize: -sodium: 825.7 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Egg Foo Yung
Directions
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In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes.
Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.
In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil. Mix cornstarch and water, stir into broth mix. Cook and stir until thickened (about 10 seconds). Pour over patties.