Shrimp and Crab Egg Foo Yong

Barb Gertz's Note:

This is a very simple dish similar to making a omelet. The difference is in the sauce. The crab and shrimp can be substituted with other vegetables, grilled tofu, cooked chicken or grilled fish, just use your imagination. When using hard vegetables such as root vegetables, blanch them slightly in hot salted water first. Egg Foo Yong is best served with a fresh fruit salad.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 3 large eggs, well beaten
• 4 ounces medium shrimp, cooked
• 2 ounces crabmeat
• 1 medium zucchini, julienned
• 1 cup bean sprouts
• 1 green onion, chopped
• 1 pinch salt
• 1 pinch pepper
• 1 tablespoon oil

SAUCE

• 1 cup vegetable broth
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch, mixed with
• 1 teaspoon water
• 1 pinch white pepper
• 2 drops sesame oil

Directions:

1. In a large bowl, mix in salt and pepper into beaten eggs, then add the shrimp, crab and vegetables, mix well.
2. Heat oil in a flat grill or sauté pan over medium heat until hot.
3. Add egg mixture into the pan and cook until the edges turn slightly brown.
4. Flip over the egg foo yong and cook until bottom is slightly brown.
5. In the meantime, in a small saucepan, heat the vegetable broth over medium heat until simmering, add the cornstarch mixture to thicken until texture can coat the spoon.
6. Turn off heat and add salt and pepper to taste.
7. Pour sauce over the egg foo yong and serve at once.

Reviews

[Chef #704569]

Good

[CabinKat]

I'm giving this recipe 5 stars because of the flavor combination. I personally will serve this over rice next time, and use a warming tray. It had gotten cold too fast to enjoy thoroughly. I feel that it could use a bit more oyster sauce and instead of thickening it with cornstarch I will use arrowroot. Arrowroot doesn't need water to keep from clumping and it doesn't drown the flavors. All in all, I enjoyed it and will do this again. Thank you Barb!

[Latchy]

This is a very tasty omelette, I used fresh prawns and canned crabmeat, and it worked out well. I chopped the zucchini and did more of a scramble with the mixture. Then to serve I put it in 2 chinese bowls packed it down, then upturned the bowls on to a plate. It comes out like a timbale, put some shredded lettuce around and poured the sauce over the egg mixture. Thanks Barb.