Shrimp-Egg Foo Yung Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | ||
| Shrimp | 1 Cup (16 tbs), canned | |
| 6 eggs, slightly beaten | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Soy sauce | ||
Directions
Saute onion and garlic in 1 tablespoon hot oil in skillet until soft.
Add shrimp; cook over low heat for about 2 to 3 minutes or until lightly browned.
Remove shrimp mixture; cool.
Combine eggs, salt and pepper; add shrimp mixture.
Heat 2 tablespoons oil in skillet; pour in egg mixture.
Reduce heat.
Cover; cook slowly for about 10 minutes or until eggs are set.
Fold over in center; turn out on hot platter.
Serve immediately with soy sauce.
Add shrimp; cook over low heat for about 2 to 3 minutes or until lightly browned.
Remove shrimp mixture; cool.
Combine eggs, salt and pepper; add shrimp mixture.
Heat 2 tablespoons oil in skillet; pour in egg mixture.
Reduce heat.
Cover; cook slowly for about 10 minutes or until eggs are set.
Fold over in center; turn out on hot platter.
Serve immediately with soy sauce.
Chef
