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Main dish:

  1. ‣4 large eggs

  2. ‣1/2 pound medium shrimp, shelled and deveined

  3. ‣1 small onion, diced

  4. ‣1 cup bean sprouts

  5. ‣1 teaspoon salt

  6. ‣1/2 teaspoon pepper

  7. ‣1 teaspoon sherry

  8. ‣4 mushroom sliced

  9. ‣1 pinch sugar

  10. ‣1 tablespoon vegetable oil

  11. ‣vegetable oil for deep frying

Sauce:

  1. ‣2 tablespoons canola oil

  2. ‣1 cup thinly sliced mushrooms

  3. ‣2 cups chicken broth

  4. ‣1 tablespoon soy sauce

  5. ‣2 tablespoon corn starch, dissolved in 2 tablespoons water

Shrimp Egg Foo Yong

In a medium bowl, beat eggs together with 1/2 teaspoon salt, pepper sherry and sugar. Set aside. Using a high flame, heat one tablespoon of oil and 1/2 teaspoon of salt. Add onion, mushrooms and shrimp. Stir for about 45 seconds or until shrimp turns pink. Add bean sprouts. Stir for another 30 seconds. Remove from pan and stir into egg mixture. In deep fryer, heat oil to 350 degrees. Using 1/4 cup of batter, cook 4 pancakes 2 at a time until golden brown. Drain on paper towel until ready to serve. Serves 2.

Main Dish Preparation

Sauce Preparation

In an 8- to 10-inch skillet over high heat, add canola oil. Stir in chicken broth and soy sauce. Bring to boil. Stir in corn starch and continue to boil. Lower heat to simmer. Stir until sauce thickens. Pour over Shrimp Egg Foo Yong.