Shrimp Egg Foo Yung
These delicious patties can be done ahead: fry and wrap them, and freeze for up to 1 month! Just before serving, reheat them in a 375 degree oven, uncovered, for about 25 minutes.
π Recipe adapted from AllRecipes
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.
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