Shrimp Egg Fu Yung Recipe
Ingredients
| Cornstarch | 2 Teaspoon | |
| Water | 3/4 Cup (16 tbs) | |
| 1 envelope or teaspoon instant chicken broth | ||
| Soy sauce | 2 Teaspoon | |
| Cider vinegar | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Eggs | 6 | |
| Shrimps package | 1 , cooked, shelled | |
| Bean sprouts | 1 Can (10oz), drained | |
| Green onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| 1 tablespoon vegetable or peanut oil | ||
Directions
1. Blend cornstarch with water until smooth in a small saucepan; stir in instant chicken broth, soy sauce, vinegar and sugar. Cook, stirring constantly, until the sauce thickens and bubbles for 3 minutes; remove from heat; keep warm.
2. Beat the eggs in a medium-size bowl, then stir in the shrimps, bean sprouts, green onion and salt.
3. Heat a large, heavy skillet slowly over low heat. Test temperature by sprinkling in a few drops of water. When drops bounce about, temperature is right. Lightly grease the skillet with some of the oil.
4. Measure about 3 tablespoons of egg mixture for each pancake into pan. (Wait until one has set before pouring in the next one.) Bake until set and underside is golden; turn; brown the other side. Repeat with the rest of the mixture, lightly greasing skillet when needed.
5. As pancakes are baked, stack on a heated serving plate and keep warm.
2. Beat the eggs in a medium-size bowl, then stir in the shrimps, bean sprouts, green onion and salt.
3. Heat a large, heavy skillet slowly over low heat. Test temperature by sprinkling in a few drops of water. When drops bounce about, temperature is right. Lightly grease the skillet with some of the oil.
4. Measure about 3 tablespoons of egg mixture for each pancake into pan. (Wait until one has set before pouring in the next one.) Bake until set and underside is golden; turn; brown the other side. Repeat with the rest of the mixture, lightly greasing skillet when needed.
5. As pancakes are baked, stack on a heated serving plate and keep warm.
Chef
