Shrimp Foo Yung Recipe
cooking times : 5 minutes
Ingredients
2 tablespoons lard
113 grams shrimps, peeled
2 tablespoons, light colored soy sauce
57 grams celery, shredded
1 medium- sized onion, chopped
4 eggs
cold water
pinch salt
57 grams bean sprouts, washed
1 teaspoon corn flour
Method
Heat 1 tablespoon lard and fry shrimps
for 1 minute.
Add soy sauce, celery and onion. Cook
for 1 minute, stirring constantly. Remove from heat.
In another frying pan, heat the rest
of the lard.
Beat the eggs lightly with 1
tablespoon cold water and the salt.
Pour into hot lard, cook the eggs,
without stirring, for a few a seconds, until the begin to set.
Pile shrimp and vegetable mixture and
the bean sprouts on one half of the eggs, fold to enclose the filling. Cook for 1 minute.
Turn carefully, cook for 1 minute and
transfer to a heated serving plate. Keep warm
Dilute the juices left in the pan from
frying shrimps etc with 140 ml water.
Blend corn flour with 2 tablespoons
cold water, stir into the pan juices, bring to the boil, simmer for a
few seconds until the
sauce becomes thick and translucent.
Pour over the Foo Yung and serve.
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