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SHRIMP EGG FOO YUNG
Makes 8 omelets
Ingredients:
For the Sauce:
1 cup chicken stock
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
2 cloves garlic, thinly sliced
1 1⁄2" pieces ginger, peeled and thinly sliced
1 teaspoon sugar
For the Egg Foo Yung:
1 ½ cups of small shrimp, or chopped larger ones (See *Note)
1 tablespoon soy sauce
1 tablespoon cornstarch
¼ teaspoon white pepper
1 1⁄2 teaspoon rice wine vinegar
1 teaspoon dry sherry
1/2 teaspoon sesame oil
2 teaspoons grated ginger
¼ cup canola oil for frying
1⁄2 cup water chestnuts, finely chopped, drained and squeezed dry (optional)
1⁄2 cup bean sprouts coarsely chopped
1 tablespoon chopped cilantro (optional)
1⁄3 cup sliced scallions, plus more sliced green parts for garnish
6 eggs, beaten
Instructions:
Make the sauce:
1. Bring stock, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sherry, 1 tablespoon cornstarch, the garlic, sugar, and ginger to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.
Make the Foo Yung:
1. Add a tablespoon of canola or peanut oil to a fry pan or wok. Once the oil is shimmering, add the chopped shrimp and stir-fry for a minute. Remove to a bowl.
2. Combine a tablespoon of soy sauce, the cornstarch, and sesame oil, beaten eggs, bean sprouts, scallions, white pepper, and shrimp in a bowl.
3. Add ¼ cup canola (or peanut) oil to your fry pan or wok. (A wok works best.)
4. Using a ladle and working in batches, gently lower 1⁄2-cup amounts of egg mixture into the oil turning back toward the center any excessive run-off the edges; cook, flipping once, until omelets are puffed and brown, 1 1⁄2-2 minutes.
5. Using a slotted spoon, transfer omelets to paper towels.
6. Serve drizzled with reserved sauce; garnish with sliced scallions.
*Note: you can substitute crab meat or combine shrimp and crab.
Wine pairing: a dry Riesling, or Gewurztraminer, Sauvignon Blanc, or beer.