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  Cornstarch 2 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Instant chicken broth 1 Teaspoon (1 Envelope)
  Soy sauce 2 Teaspoon
  Cider vinegar 1 Teaspoon
  Sugar 1 Teaspoon
  Eggs 6
  Frozen raw shelled deveined shrimps 8 Ounce, cooked, diced (1 Package)
  Canned bean sprouts 1 Pound, drained (1 Can)
  Chopped green onion 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Vegetable oil/Peanut oil 1 Tablespoon

1. Blend cornstarch with water until smooth in a small saucepan; stir in instant chicken broth, soy sauce, vinegar and sugar. Cook, stirring constantly, until the sauce thickens and bubbles for 3 minutes; remove from heat; keep warm.
2. Beat the eggs in a medium-size bowl, then stir in the shrimps, bean sprouts, green onion and salt.
3. Heat a large, heavy skillet slowly over low heat. Test temperature by sprinkling in a few drops of water. When drops bounce about, temperature is right. Lightly grease the skillet with some of the oil.
4. Measure about 3 tablespoons of egg mixture for each pancake into pan. (Wait until one has set before pouring in the next one.) Bake until set and underside is golden; turn; brown the other side. Repeat with the rest of the mixture, lightly greasing skillet when needed.
5. As pancakes are baked, stack on a heated serving plate and keep warm.

Recipe Summary

Main Dish

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Shrimp Egg Fu Yung Recipe