Shrimp Egg Fu Yung
|Water||3⁄4 Cup (12 tbs)|
|Instant chicken broth||1 Teaspoon (1 Envelope)|
|Soy sauce||2 Teaspoon|
|Cider vinegar||1 Teaspoon|
|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)|
|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.