Asian Recipe — 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.

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

Cooking Directions

1. In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
2. 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.
3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.
4. 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.

Nutrition Facts

• calories208.8
• carbohydrateContent7.3 g
• cholesterolContent289.6 mg
• fatContent13.8 g
• fiberContent1.5 g
• proteinContent14.9 g
• saturatedFatContent3.2 g
• sodiumContent825.7 mg
• sugarContent2.7 g