Shrimp Egg Foo Young

By on September 3, 2011

Shrimp%20egg%20foo%20young Shrimp Egg Foo Young

Ingredients:

  • 1 cup of Shrimp (cooked) (small shrimps or if using large, dice in medium pieces)
  • 1 cup of Bean Sprouts (pressed down firmly in cup)
  • 6 Eggs
  • 2 cups of Cabbage (Gobhi) (Shredded)
  • ¼ cup of Onion (chopped)
  • 1/8 tsp. Black Pepper (Pisi Kaali Mirch) (fresh ground)
  • ¼ tsp. Salt
  • ½ tsp. Garlic Powder (Lehsan Powder)
  • 1 tbsp. Soy Sauce
  • 4 tbsp. of Canola Oil

Instructions:

  • Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
  • Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
  • Whisk eggs in a bowl and mix in soy sauce, spices, onion and cabbage mixture, and sprouts.
  • Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
  • Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
  • Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
  • Flip them over and cook another 2 to 3 minutes until cooked through.
  • Flip them over and cook another 2 to 3 minutes until cooked through.

 

Note: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.