Thursday, June 30, 2011

Shrimp Egg Foo Yung

1/2 cup fresh bean sprouts
3 to 4 medium fresh mushrooms, cut into 1/4-inch dice (about 1/2 cup)
1/2 pound raw shrimp in their tails
1/4 cup peanut oil, or flavorless vegetable oil
3 eggs


3/4 cup chicken stock, fresh or canned
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch dissolved in 2 tablespoons cold stock, or cold water


Rinse fresh bean sprouts in a pot of cold water and discard any husks that float to the surface. Drain and pat them dry.

Shell the shrimp. With a small sharp knife, make a shallow incision down their backs and lift out the intestinal vein. Wash the shrimp under cold water, pat them dry and cut them into 1/4-inch dice.

Have the bean sprouts, shrimp, mushrooms, eggs and oil, and the stock, soy sauce, salt and cornstarch mixture within easy reach.


In a small saucepan, bring the stock to a boil. Add the soy sauce, salt and cornstarch mixture. Reduce the heat to low and cook for 2 minutes until the sauce is thick and clear. Keep warm over low heat.

Set a 12-inch wok or 8-inch skillet over high heat for 30 seconds. Pour in 1 tablespoon oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down if the oil begins to smoke. Add the shrimp and stir-fry for 1 minute, or until they are firm and light pink. Transfer them to a plate.

Break the eggs into a bowl and beat them with a fork or whisk until they are well combined. Add the shrimp, bean sprouts and mushrooms.

Set the pan again over high heat for 30 seconds. Add 1 tablespoon oil and swirl it about in the pan, reduce the heat to low, then pour in about 1/4 cup of the egg mixture. Let it cook undisturbed for 1 minute, or until lightly browned. Turn the pancake over and cook for another minute. Transfer the pancake to a heatproof platter and cover with foil to keep warm. Following the same procedure, make 5 more pancakes with the remaining egg mixture. Add about 1 teaspoon of oil to the pan for each new pancake and stake them on the platter as you proceed.

Serve the sauce poured over each pancake.


Substitute 1/2 cup of diced roast pork for the cooked shrimp, but otherwise follow this recipe precisely.