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Shrimp Egg Foo Yung

This particular version of foo yung is crisp, filled with succulent chopped shrimps and is served with a delicate sauce.

ingredients

serves 4
3 Tbs Vegetable oil
225 g (8 oz) Shelled shrimps, chopped
125 g (4 oz) Mushrooms, sliced
125 g (4 oz) Bean sprouts
4 Eggs, lightly beaten

for the sauce

250 ml (8 fl oz) 1 cup Chicken stock
2 tsp Soy sauce
1/4 tsp Salt
1 Tbs Cornflour (cornstarch), blended with 1 Tbs water

method

1. Heat 1 tablespoon of oil in a frying-pan. Add the shrimps and stir-fry for 3 minutes, or until they are heated through. Remove from the heat and set aside.

2. To make the sauce, combine all the ingredients in a small saucepan and bring to the boil, stirring constantly. Cook for 1 minute, stirring constantly, or until the sauce thickens and becomes translucent. Remove the pan from the heat and set aside.

3. Combine the vegetables, eggs and shrimps in a large bowl and beat until thoroughly blended.

4. Return the frying-pan to moderate heat and add the remaining oil. When it is hot, add a quarter of the egg mixture and cook for 1 minute or until the bottom is set and golden brown. Turn the omelet over and cook for a further 1 minute, or until it is just set. Transfer to a serving dish and keep hot while you cook the remaining mixture in the same way, to make three more omelets.

5. Return the pan with the sauce to the heat and bring to the boil, stirring constantly. Pour a little sauce over the omelets and serve at once, with the remaining sauce.

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