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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Vintage Shrimp Egg Foo Yong Recipe

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This recipe for Vintage Shrimp Egg Foo Yong is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup chopped onion
1 clove garlic, minced
1 Tablespoon fat
8 ounces cut up shrimp
6 eggs slightly beaten
Salt, pepper
Directions:
Directions:
Cook onion and garlic in 1 Tbl fat hot fat until soft. Add shrimp, cook over low heat until lightly browned (about 2-3 minutes).
Remove shrimp mixture, cool. In a bowl combine eggs, salt and pepper. Add cooled shrimp mixture.

Heat 2 Tbl fat in skillet. Pour in egg mixture. reduce heat, cover. Cook slowly until eggs are set, about 10 minutes.

Fold over in center and turn onto serving platter. Serve immediately with Chinese Brown Sauce.

Chinese Brown Sauce:
Melt 3 Tbl fat; Add 3 Tbl flour combined with 2 Tbl sugar and 1/2 tsp salt. Add 1 cup hot water and 2 Tble soy sauce.
Cook over low heat until thickened, stirring constantly. Add 1 cup canned bean sprouts, drained.

 

 

 

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