Shrimp Egg Foo Young (鲜虾芙蓉蛋

• Gluten free

• Seafood

  • 1 cup Shrimp, cooked

• Produce

  • 1/3 cup Bean sprouts
  • 2 Green onion
  • 1 Jalapeno pepper

• Refrigerated

  • 6 Eggs, large

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1/4 cup Ketchup
  • 1 tbsp Soy sauce or tamari

• Baking & Spices

  • 2 tsp Cornstarch
  • 1/8 tsp Sea salt, fine
  • 1 1/2 tbsp Sugar
  • 1/8 tsp White pepper, powder

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 2 tbsp Vegetable oil

Found on omnivorescookbook.com

Description

Ingredients

• 6 large eggs
• 1/3 cup bean sprouts
• 1 jalapeno pepper, sliced
• 2 green onion, finely chopped
• 1 cup cooked shrimp
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon white pepper powder
• 2 to 8 tablespoons vegetable oil (*footnote 1)
• 1/2 cup chicken broth
• 1/4 cup ketchup
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 tablespoon rice vinegar (or distilled white vinegar)
• 1 and 1/2 tablespoon sugar
• 2 teaspoons cornstarch

Directions

• Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes.
• Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined.
• Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty.
• Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
• Spoon the sauce over the patties.