Shrimp Egg Foo Yong

Submitted by Sweetiebarbara

"Slowly I am posting my recipes. When I got to this particular recipe, I asked my (now grown) son if he had liked it as a child. He said he remembered it, but could not remember if he liked it or not. Then he read the recipe... "Oh yeah, I remember it now, yes! Can you make it again?" I know it is a wonderful recipe. I have added my skills as a more experienced cook, and the skills of my husband's cooking to the directions. I just made this tonight, after a number of years, and it did take forever! First I got out all the equipment I needed and then did all the chopping and hacking--that is a long job! Then I started the rice. I found that if I did the pancakes one at a time in the wok, they were in perfect circles. Next time, I will keep them warm in the oven on a low temperature, or in the warming oven of the wood stove! My efforts were well appreciated. This is one of those "only once a year" type recipes! All the vegetables, and some of the ingredients are optional--use what you like best--this is just what we like. I revised my recipe to add the eggs to the wok first, then add the shrimp/vegetable mixture. I had frozen the leftover sauce and shrimp/vegetable mixture the last time I made it. Last night we had leftover rice, that I reheated in the microwave, sauce reheated on the stove top (I needed to whisk it to make it smooth), and I beat the eggs for the mixture. It took about 15 minutes to make dinner... and it was really good!"

 

• Ready In: 1hr 45mins
• Ingredients: 19
• Yields: 10 cakes
• Serves: 6

ingredients

• The Sauce

• 2 cups fish stock or 2 cups chicken stock
• 1 1⁄2 tablespoons cornstarch
• 1 tablespoon oyster sauce (optional)
• 1⁄4 cup low sodium soy sauce
• 1 teaspoon sesame oil (optional)
• 1 teaspoon sugar
• 1 teaspoon fish sauce (optional)

• The Pancakes

• 2 tablespoons peanut oil
• 1 teaspoon fire oil (Mongolian) (optional)
• 1⁄2 cup celery (diced)
• 1⁄4 cup onion (minced)
• 8 ounces shrimp (small to medium, raw)
• 1⁄2 cup shiitake mushroom (or other mushrooms of your choice)
• 1 cup bean sprouts
• 1 (8 ounce) can water chestnuts (thinly sliced)
• 1⁄2 cup bamboo shoot
• 3 spring onions (sliced in small rings)
• 6 eggs
• 2 egg whites

directions

1. Rinse and drain in colander bean sprouts, water chestnuts, and bamboo shoots.
2. In sauce pan, mix corn starch with 1/4 cup of stock, then add remaining stock.
3. Cook over medium to high heat, adding oyster sauce, soy sauce, sesame oil, sugar, and fish sauce.
4. Bring to simmer until sauce thickens, then turn heat down to only keeping it hot.
5. In a wok, put peanut oil and Fire oil and heat.
6. Sauté celery and onions.
7. Add shrimp and mushrooms, sauté just until shrimp start to turn pink.
8. Remove from heat and oil, and put aside to drain.
9. Beat the eggs and whites.
10. Dip about 1 to 2 ounces of egg mixture into wok (if it does not still have the oil, add more and make sure it is hot before adding mixture).
11. Add a scant 1/4 cup drained shrimp and vegetables, including spring onions.
12. Sauté on each side until golden, turning only once.
13. Set each pancake on paper towel to drain, until all are done.
14. Place pancakes in serving dish and pour hot sauce over them.
15. Serve with hot rice, a fruit salad, and hot tea, or sake, if you are so inclined.

Reviews

[Pastryismybiz]

One thing I have learned about asian cooking and that is to have everything chopped measured out and ready to go. I have stir fried for years and found this recipe not at all difficult knowing this. I do not have a wok but this works in a large nonstick fry pan. I left out oyster sauce,fish sauce,bamboo & fire oil. Fried til tender and medium brown. I cheated and used chicken gravy from a jar. This is a delicious and healthy dish. Since the vegetables & shrimp are precooked once they become "pancakes" it goes quick.