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by on March 16th, 2014

Shrimp Foo Yung

Ugly duckling, but oh so good.

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There are recipes that my sister and I have been making for a couple of decades maybe even three decades. Isn’t that a long time to use the same recipe. As they say, if it ain’t broke, don’t fix it.

I’ve been saying I want to make more Chinese (Asian I guess is politically correct) food and this is a recipe that’s been in our collection for so long, we don’t even know where it came from.

Not the cutest kid on the block by far, but it is so tasty you will go back for another one and then maybe even one or two more and the sauce that you pour over it is just the right touch.

While visiting my sister a while back we were iced in for several days and all we did was make tamales and cook. One night we (she) made our Shrimp Foo Yung recipe and I remembered just how good it was and scold myself for not making it more often.

Hope you like this.  It is delicious served with my Beef and Pea Pods (her recipe too) or my Chinese Fried Rice or if you have a hankering for some Asian style ribs, this would be a wonderful side dish.

My sister and I both want to try making these using egg rings so the end result will be a perfectly round circle of goodness.  When I do, I will repost picture of what they look like.

BLAST FROM THE PAST: Zucchini Pasta with Pine Nuts is a pretty carb friendly dish. It only has a tiny bit of whole wheat pasta and the remaining “pasta” is made from zucchini.  Since I posted this 1/12 I’ve had almost 2000 views of the recipe.  (Someone’s looking.)

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Used my favorite chopped to chop the onions.

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Beat the eggs with a whisk until thoroughly beaten. (I used 8 instead of the five in the recipe.)

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Chop the shrimp into small pieces.

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To the bowl of beaten eggs, add the chopped shrimp, bamboo shoots, chopped bean sprouts, water chestnuts, mushrooms, green onions and the soy sauce.

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Cook the beef broth, soy sauce and cornstarch until thick. This will take about 10 minutes and it will turn a rich dark brown color.

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This is what it looked like when I tried to cook in an egg ring.  It would have been a pretty Egg Foo Yung but when I slipped the ring off it wasn’t done enough to keep it’s shape. I may try once again and cover the ring so it will cook from top and bottom at same time and then I can try quickly browning it on both sides. If that doesn’t work then I will go back to the way I’ve been making them for years.

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This is what they look like when you pan fry. When you carefully flip them over they may split. If they do, then just spoon a little of the egg mixture on top of the crack and when you flip again, the egg will seal the crack.

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Spoon some of the sauce over the Egg Foo Yung, add some shrimp (if you have extra) and green onions for garnish.

Shrimp Foo Yung

5 eggs
1 c. shrimp, chopped
1 c. onion, shredded
1/4 c. water chestnuts, chopped
1/2 c. chopped bamboo shoots
1/4-1/2 c. bean sprouts (canned, drained and rinsed)
1/2 c. fresh mushrooms, chopped
2 Tbsp. soy sauce
oil for cooking
green onions, finely chopped for garnish

Foo Yung Sauce

2 Tbsp. cornstarch
2 Tbsp. soy saucew
1 can beef broth
1/2 tsp. sugar

Beat eggs with a whisk until thick. Add shrimp, lions, chestnuts, bean sprouts, mushrooms and soy sauce and continue beating.

Heat small amount of oil in a heavy shallow pan. Carefully ladle shrimp mixture into pan. Make these the size of a medium pancake. Cook until brown and then turn using a spatula. If they crack, spoon about 1-2 tablespoon of the egg mixture on top of the crack and it will cook and cover up the crack.  These will resemble an omelet. Serve with sauce and sprinkle with finely chopped green onions.

For Sauce: Mix ingredients and cook until slightly thickened, stirring constantly. This will turn dark the longer it cooks and may take about about 10-15 minutes. (I would start the sauce before making the Shrimp Foo Yung.)

Serves 6.

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