Shrimp Egg Foo Young
These puffy fried egg omelets, which were created in the 1900s by Cantonese immigrant restaurateurs for American palates, are stuffed with meat and vegetables and smothered in a savory gravy Typically deep-fried in woks to create the fluffy texture, shallow frying at home in a cast-iron skillet produces similar results; the high heat expands the eggs with steam, creating air pockets and crispy nooks during frying A terrific way to use up leftovers, typical fillings include shrimp, ground pork or diced cooked ham and veggies such as mung bean sprouts, onions, carrots or scallions Author: Kay Chun Recipe Type: dinner, easy, lunch, quick, weeknight, main course Total Time: 40 min
Serving size: 4
Calories per serving: 195
Ingredients:
Calories per serving: 195
1 tablespoon oils (vegetable or canola)
1 tablespoon minced garlic
1 1/2 cups low-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
2 tablespoons cornstarch
1/2 teaspoon toasted sesame oil
Kosher salt
black pepper
oil (vegetable or canola), for shallow frying
6 large eggs
6 ounces medium cleaned shrimp, halved lengthwise and coarsely chopped
1-1/2 cups bean sprouts (or any combo of shredded cabbage, shredded carrots)(finely chopped)
1/4 cup finely chopped scallion, plus more for serving
Directions:
Make the gravy: In a small saucepan, heat oil over medium-low. Add garlic and cook, stirring, until fragrant, 1 minute. Reserve 2 tablespoons of the broth in a small bowl; add the remaining broth to the pan. Add oyster sauce and soy sauce and bring to a boil. Simmer briskly, stirring occasionally, until the flavors have melded and the sauce reduced to about 1 cup, about 10 minutes.
Add cornstarch to the reserved broth and whisk until smooth, then add to the sauce. Cook, stirring, until thickened to a gravy consistency, about 1 minute longer. Stir in sesame oil and season with salt and pepper. Keep warm.
Make the omelets: In a large (12-inch) cast-iron or nonstick skillet, heat 1/3 inch of oil over medium-high until an instant-read thermometer registers 325 to 350 degrees, 4 to 6 minutes. (The oil should be shimmering and a drop of the egg mixture in the oil should sizzle immediately.) When the oil is almost ready, combine eggs, shrimp, mung bean sprouts and scallions in a large bowl and season with salt and pepper. Using a fork, break the egg yolks and fold the mixture just until well incorporated. (Don’t overbeat or the eggs will spread too much during frying.)
Using half of the batter, add 2 ladlefuls of the egg mixture to the oil to form 2 omelets. (They will bubble immediately.) Cook, basting the top with the hot oil, until golden underneath and just set, about 2 minutes. Flip, using tongs or a spatula and fork, and cook, basting with the oil, until golden on the second side and cooked through, about 1 minute longer. Transfer to a paper towel-lined plate to drain and season with salt. Repeat with the remaining egg mixture to form 2 more omelets.
Arrange the omelets on plates and top with some of the gravy. Garnish with scallions and serve with the remaining sauce on the side.
Source: cooking.nytimes.com
Add cornstarch to the reserved broth and whisk until smooth, then add to the sauce. Cook, stirring, until thickened to a gravy consistency, about 1 minute longer. Stir in sesame oil and season with salt and pepper. Keep warm.
Make the omelets: In a large (12-inch) cast-iron or nonstick skillet, heat 1/3 inch of oil over medium-high until an instant-read thermometer registers 325 to 350 degrees, 4 to 6 minutes. (The oil should be shimmering and a drop of the egg mixture in the oil should sizzle immediately.) When the oil is almost ready, combine eggs, shrimp, mung bean sprouts and scallions in a large bowl and season with salt and pepper. Using a fork, break the egg yolks and fold the mixture just until well incorporated. (Don’t overbeat or the eggs will spread too much during frying.)
Using half of the batter, add 2 ladlefuls of the egg mixture to the oil to form 2 omelets. (They will bubble immediately.) Cook, basting the top with the hot oil, until golden underneath and just set, about 2 minutes. Flip, using tongs or a spatula and fork, and cook, basting with the oil, until golden on the second side and cooked through, about 1 minute longer. Transfer to a paper towel-lined plate to drain and season with salt. Repeat with the remaining egg mixture to form 2 more omelets.
Arrange the omelets on plates and top with some of the gravy. Garnish with scallions and serve with the remaining sauce on the side.
Source: cooking.nytimes.com