Ingredients
For the Shrimp Egg Foo Young:
2 tbsp peanut oil
10 shrimp cleaned, chopped
1 tsp rice vinegar
2 cloves garlic minced or crushed
½ tsp salt
6 eggs
½ tsp chili sesame oil
¼ tsp white pepper
¾ cup broccoli optional, chopped
1 bunch spring onions
For the brown sauce:
1 tsp chili-garlic paste
1 shallot onion chopped
1 bell pepper small, chopped
4 tbsp soy sauce
2 tbsp hoisin sauce
1 tsp white pepper
2 tbsp quinoa flour or cornstarch
¾ cup vegetable stock or water
1 tsp sesame seeds toasted, optional
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Instructions
How to make the Shrimp Egg Foo Young:
- Prepare the ingredients. (Optionally, mix the deveined shrimp pieces with garlic and rice vinegar). Whisk the eggs with chili oil, salt and white pepper. Heat peanut oil in a wok until shimmering. Add garlic and sauté for 10 seconds, and then sauté the shrimp for a minute. Then, quickly add the beansprouts, and scallions and turn off the heat. Remove the mixture and add it to the beaten eggs mixed with chili oil, pepper and salt.
- Heat the same pan with peanut oil, and pour the egg mixture. Cook for 1-2 minutes on high heat. Then, gently flip over using a wide spatula and cook for a minute. Remove it, and place it on a plate and turn off the heat.
How to make the brown sauce:- Heat a teaspoon of peanut oil in a saucepot and add the chili-garlic paste, onion and bell pepper. Sauté the ingredients for a minute.
- Add the sauce mixture to the pot. Make the cornstarch or quinoa flour slurry by stirring it with vegetable stock or water. Gradually, drizzle the slurry into the sauce pot. Stir continuously while adding the slurry for 45 seconds or until the sauce mixture thickens. Turn off the heat.
- Serve the Shrimp Egg Foo Young with steamed rice or rice cakes and the brown sauce on top or on the side.
Prepare the ingredients. (Optionally, mix the deveined shrimp pieces with garlic and rice vinegar). Whisk the eggs with chili oil, salt and white pepper.
Heat peanut oil in a wok until shimmering. Add garlic and sauté for 10 seconds, and then sauté the shrimp for a minute. Then, quickly add the beansprouts, and scallions and turn off the heat. Remove the mixture and add it to the beaten eggs mixed with chili oil, pepper and salt.Heat the same pan with peanut oil, and pour the egg mixture. Cook for 1-2 minutes on high heat. Then, gently flip over using a wide spatula and cook for a minute. Remove it, and place it on a plate and turn off the heat.