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Shrimp Foo Yong

Foreign.Taste's picture
  Chopped cooked shrimp 3⁄4 Cup (12 tbs)
  Bean sprouts 1 Cup (16 tbs), drained, rinsed
  Chopped green onions 1 Tablespoon
  Finely chopped water chestnuts 2 Tablespoon
  Fresh mushrooms 3 , chopped
  Monosodium glutamate 1 Teaspoon
  Salt To Taste
  Eggs 4
  Foo yung sauce 1 Tablespoon

Combine all ingredients except Sauce, adding eggs last.
Mix well.
Heat 2 tablespoons salad oil in skillet and spoon in 1/3 cup egg mixture to form each cake.
Fry over high heat till puffed and delicately browned, turning once.
Stack 3 cakes for each serving and pass Foo Yong Sauce.
Makes 9 cakes.
For variation, substitute chopped cooked crab, lobster, chicken, or pork.
Foo Yong Sauce: In small saucepan, blend 1 tablespoon cornstarch, 1 teaspoon monosodium glutamate, and 1/4 teaspoon sugar.
Gradually stir in 2 tablespoons soy sauce.
Add 1 cup chicken broth.
Cook, stirring constantly, till mixture thickens and bubbles.
Makes 1 cup sauce.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 442 Calories from Fat 190

% Daily Value*

Total Fat 21 g32.6%

Saturated Fat 6.5 g32.6%

Trans Fat 0 g

Cholesterol 1009.7 mg336.6%

Sodium 2852.4 mg118.9%

Total Carbohydrates 15 g5.1%

Dietary Fiber 3.2 g12.8%

Sugars 8.7 g

Protein 49 g97%

Vitamin A 35.7% Vitamin C 39.7%

Calcium 16.3% Iron 44.6%

*Based on a 2000 Calorie diet

Shrimp Foo Yong Recipe