Shrimp-Egg Foo Yung
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon (as required)|
|Shrimp||1 Cup (16 tbs), canned|
|Eggs||6 , beaten (slightly)|
|Soy sauce||1 Tablespoon (as required)|
Saute onion and garlic in 1 tablespoon hot oil in skillet until soft.
Add shrimp; cook over low heat for about 2 to 3 minutes or until lightly browned.
Remove shrimp mixture; cool.
Combine eggs, salt and pepper; add shrimp mixture.
Heat 2 tablespoons oil in skillet; pour in egg mixture.
Cover; cook slowly for about 10 minutes or until eggs are set.
Fold over in center; turn out on hot platter.
Serve immediately with soy sauce.