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Shrimp Egg Fu Yung

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Shrimp Egg Fu Yung is a wonderful seafood dish that incorporates an amazing blend of flavors. I love the way the medley of ingredients end up in a sinfully tempting dish! Try this wonderful Shrimp Egg Fu Yung!
Ingredients
  Shrimp 1⁄2 Pound
  Dried black mushrooms 4
  Hot water 1 Cup (16 tbs)
  Eggs 6
  Salt 1⁄2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Chicken broth 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Shredded bamboo shoots/Fresh bean sprouts 1⁄2 Cup (8 tbs)
  Mushrooms 1⁄2 Cup (8 tbs), shredded
  Onion 1⁄3 Cup (5.33 tbs), shredded
  Salt 1 Teaspoon
  Soy sauce 1 Teaspoon
Directions

Shell and devein shrimp.
Rinse and pat dry with a paper towel and dice into 1/8-inch pieces.
Soak dried mushrooms in 1 cup hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Shred softened mushrooms with a cleaver.
Beat eggs in a medium bowl until frothy.
Add 1/2 teaspoon salt, water and chicken broth; beat again.
Heat 6 tablespoons oil in a large skillet over high heat, 30 seconds to 1 minute.
Add diced shrimp, softened black mushrooms, carrot, bamboo shoots, or bean sprouts, mushrooms, onion, 1 teaspoon salt and soy sauce.
Stir-fry about 3 minutes.
Reduce heat to medium.
Add 2 tablespoons oil to skillet.
Add egg mixture, tilting pan to cover entire bottom€”do not stir.
When egg is almost set and bottom is golden, turn with a spatula and cook other side until golden.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Shrimp

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