Fresha You Betcha
1 cup medium raw peeled diced shrimp (save the peels)
1 shallot, cooked and minced
6 eggs, whisked
1 cup fresh bean sprouts
1 tbsp soy sauce
canola oil
Sauce
1.5 cups water
shrimp peels
2 tbsp soy sauce
1/8 tsp pepper
1 tbsp corn starch mixed with 1 tbsp cold water
Foo
Cook shrimp and shallots, stirring frequently about 3 minutes until cooked. Allow to cool. Mix soy sauce with eggs and add sprouts, shrimp and shallot.
Sauce
In a small saucepan, cook the shrimp peels in 1.5 cups of water and reduce to about 1 cup. Strain the stock from the shrimp shells. Add soy sauce, pepper, and corn starch. Heat until boiling and thickened.
Foo + Sauce
Add 2-3 tbsp oil in a frying pan over medium heat. Add 1/3 cup egg mixture and fry about 3 minutes until bottoms are browned then flip and brown the other side. Repeat. Drain each foo. While you cook, keep your foo yung’s warm and not soggy by putting them onto a baking rack in a 250 degree oven. Serve hot, topped with plenty of gravy.
This entry was posted on February 18, 2008 at 9:04 pm and is filed under food commentary, recipes. You can follow any responses to this entry through the RSS 2.0 feed.
Foo – Egg Foo Yung – Young
Fresha You Betcha
1 cup medium raw peeled diced shrimp (save the peels)
1 shallot, cooked and minced
6 eggs, whisked
1 cup fresh bean sprouts
1 tbsp soy sauce
canola oil
Sauce
1.5 cups water
shrimp peels
2 tbsp soy sauce
1/8 tsp pepper
1 tbsp corn starch mixed with 1 tbsp cold water
Foo
Cook shrimp and shallots, stirring frequently about 3 minutes until cooked. Allow to cool. Mix soy sauce with eggs and add sprouts, shrimp and shallot.
Sauce
In a small saucepan, cook the shrimp peels in 1.5 cups of water and reduce to about 1 cup. Strain the stock from the shrimp shells. Add soy sauce, pepper, and corn starch. Heat until boiling and thickened.
Foo + Sauce
Add 2-3 tbsp oil in a frying pan over medium heat. Add 1/3 cup egg mixture and fry about 3 minutes until bottoms are browned then flip and brown the other side. Repeat. Drain each foo. While you cook, keep your foo yung’s warm and not soggy by putting them onto a baking rack in a 250 degree oven. Serve hot, topped with plenty of gravy.
This entry was posted on February 18, 2008 at 9:04 pm and is filed under food commentary, recipes. You can follow any responses to this entry through the RSS 2.0 feed.