Shrimp Egg Foo Yong Recipe
Ingredients
| Drained canned bean sprouts | 1 Cup (16 tbs) | |
| Chopped onions | 2⁄3 Cup (10.67 tbs) | |
| Cleaned cooked shrimp | 1 Cup (16 tbs) | |
| Eggs | 6 | |
| Soy sauce | 2 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Water | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 655 Calories from Fat 269
% Daily Value*
Total Fat 30 g46%
Saturated Fat 9.3 g46.7%
Trans Fat 0 g
Cholesterol 1268.9 mg423%
Sodium 2469.5 mg102.9%
Total Carbohydrates 30 g10%
Dietary Fiber 9.3 g37.3%
Sugars 12 g
Protein 62 g123.2%
Vitamin A 29.3% Vitamin C 13.2%
Calcium 29.7% Iron 33%
*Based on a 2000 Calorie diet
Directions
2. Break eggs into a bowl and beat well with a fork. Stir in bean sprout mixture.
3. In a small saucepan combine soy sauce, cornstarch, sugar, and salt. Stir in water. Cook over low heat, stirring, until thickened. Keep warm over very low heat.
4. Heat salad oil in a skillet over medium heat. Put about 1/4 cup of egg mixture in skillet as for pancakes. Fry on one side until golden brown, turn and brown other side. Arrange on a hot platter and keep warm while frying remaining mixture.
5. Cover with heated sauce and serve hot.
Chef
