Shrimp Egg Foo Yung With Scallions
|Shrimp||1⁄2 Pound, shelled and deveined|
|Scallions||3 , chopped|
|Peanut oil||5 Tablespoon|
Beat eggs with salt in a small bowl.
In a large skillet or wok, saute shrimp and scallions in 2 tablespoons oil until shrimp are pink and slightly curled; with a slotted spoon, remove shrimp and scallions and set aside.
Heat remaining oil very hot.
Add eggs and swirl evenly to coat bottom and sides of pan.
Add the shrimp and scallions, continue cooking a few moments longer.
Loosen edges of egg foo yung, turn, and brown slightly on other side.
Serving size: Complete recipe
Calories 1347 Calories from Fat 968
% Daily Value*
Total Fat 109 g167.4%
Saturated Fat 22.7 g113.6%
Trans Fat 0 g
Cholesterol 1613.6 mg537.9%
Sodium 1731.8 mg72.2%
Total Carbohydrates 8 g2.6%
Dietary Fiber 1.2 g4.7%
Sugars 3.4 g
Protein 85 g169.3%
Vitamin A 46.4% Vitamin C 21.7%
Calcium 31% Iron 64.7%
*Based on a 2000 Calorie diet