This is a quick lunch. Or for dinner with soup and egg rolls. Believe it or not, the cookbook I adapted this from is falling apart and none of the remaining pages identify either the name or author. But it has some really authentic recipes.
8 oz Beansprouts, washed and drained
1 Cup cooked Shrimp, chopped coarsely
1/3 Cup Green Onions, chopped fine
3/4 Cup Celery, chopped fine
1/4 tsp Garlic powder
1/4 tsp Salt
1/8 tsp Pepper
4 large Eggs
Combine all ingredients together well, making sure the egg is well distributed.
Lightly spray a 12" non-stick skillet or wok with cooking oil.
When skillet is hot, over medium heat add the egg mixture and spread it out, making sure shrimp are distributed evenly. Fry until golden brown (approximately 4 minutes) per side over medium heat.
In order to cook the top side, with a heat proof teflon spatula divide the pancake into 4 pieces. Turn each piece individually and cook for approximately 3-4 minutes until eggs are cooked through and bottom is lightly browned. Serve hot with Brown Sauce.
Brown Sauce:
1-1/2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon distilled white vinegar
1 tablespoon soy sauce
In a small saucepan over medium low heat, whisk all ingredients together and cook until mixture starts to simmer and thicken (about 5 minutes). Sauce will be glossy and coat the back of a spoon.
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