| 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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