Seafood Egg Foo Yung

 

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Serves 4 to 6

 

The Cakes:

 

6 eggs, well beaten

 

½ cup thinly sliced celery

½ cup finely chopped yellow onion

1 to 2 green onions, finely chopped, including the greens

1 cup roughly chopped bean sprouts (they should be about 2 inches long)

½ cup thinly sliced fresh mushrooms

1 cup flaked cooked crab meat or chopped baby shrimp meat

1 clove of very finely minced fresh garlic

½ teaspoon grated fresh ginger root

¼ teaspoon Chinese 5-spice

Salt and fresh ground black pepper to taste

1 tablespoon cornstarch

 

Vegetable oil for frying

 

Beat the eggs well and set aside.  Place the next 11 ingredients in a bowl and toss gently to coat all evenly with the cornstarch.  Add the beaten egg and mix well.  Wipe a skillet with vegetable oil and heat over a moderate flame.  Place the mixture by spoonfuls onto the heated skillet to form flat cakes, about 2 tablespoons for each cake.  Fry until set, then turn to brown on both sides.  When all are fried, set aside and keep warm while you make the sauce.

 

The Sauce:

 

2 cups or 1, 15.5-ounce can of chicken stock or broth

1 ½ tablespoons of cornstarch

2 tablespoons dark soy sauce

1 teaspoon sugar

 

Blend the cornstarch with about ½ cup of the broth.  Then place all ingredients into a sauce pan and whisk over a moderate heat until thickened, glossy and translucent.  Place the Foo Yung cakes on a serving dish and pour the sauce over them.  Garnish with sprigs of fresh parsley or cilantro and wedges of lemons.  Serve hot.

 

 

 

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        Copyright © 2008 - Geraldine Duncann