| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables | Chinese | Chinese, Eggs | 2 | Servings |
INGREDIENTS
| Egg Mixture: | ||
| 4 | oz | Shelled and deveined cooked shrimp |
| 2 | lg | Eggs, beaten with 2 teaspoons water |
| 1 | c | Bean sprouts |
| 1/4 | c | Chopped scallions (green onions) |
| 1/8 | ts | Salt |
| Dash each garlic powder and white pepper | ||
| 2 | ts | Peanut or vegetable oil |
| Sauce: | ||
| 1 1/2 | ts | Soy sauce |
| 1 | ts | Each cornstarch and rice vinegar |
| Dash ground ginger | ||
| 1/2 | c | Water |
INSTRUCTIONS
To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and brown other side; remove to a warmed platter and keep warm. Repeat procedure with remaining egg mixture, using scant 1/4 cup mixture for each patty. To prepare Sauce: In small saucepan combine soy sauce, cornstarch, vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in water. Stirring constantly, bring mixture to a boil and cook until sauce thickens. TO SERVE: Transfer patties to 2 warmed plates and top each portion with half of the sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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