Spicy Egg Foo Yung With Shrimp
The egg foo yung made famous in American-Chinese restaurants throughout the 1950's was deep-fried. However, today egg foo yung is usually pan fried.
1/4 tsp water
1/2 tsp each of salt, pepper, paprika or cayennne pepper
2 tbsp of red sweet hot pepper sauce (sweet hot chili sauce)
2 tbsp of oil
1/2 lb of shelled and deveined shrimp diced
1/4 c diced green onions
1/4 c diced celery
1/2 lb fresh bean sprouts-drained and rinsed
1-2 pkges of white sauce for seafood
light cooking spray
Spray a small frying pan spray with light cooking oil. Saute the green onions, celery and bean sprouts till just tender.
Beat the eggs and add 1/4 tsp of water, salt and the pepper and paprika or cayenne pepper. Beat well, then add the sweet hot pepper sauce and mix well.
Cook the shrimp until just pink and add to the egg mixture. Add the remaining ingredients (the vegetables) and mix well.
Heat the oil in a pan. When the oil is very hot, add the egg mixture. Cook, turning once, until it is golden brown on both sides. Set aside and keep warm.
Prepare the white sauce as directed on the package and season to taste with cayenne or paprika. Pour over all the egg foo yung, and serve hot.
Yield: 2-3 Servings