The author writes: This Egg Fu Yung is very different because it is deep-fried and therefore has a very light, delicate texture. Shredded roast pork, beef, chicken or turkey can be substituted for shrimp .
Ingredients:
- 1/2 pound fresh shrimp, shelled, deveined, cut into small pieces
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 2 teaspoons sherry
- 5 eggs
- 1 teaspoon light soy sauce
- 4 tablespoons oil
- 1/2 onion, chopped
- 1 scallion, chopped
- 4 water chestnuts, chopped
- 1/4 cup fresh mushrooms, sliced
- 1 cup bean sprouts
- 2 to 4 cups oil for deep-frying
- Sauce
- 1 cup chicken stock or broth
- 2 tablespoons light soy sauce
- 1 tablespoon cornstarch, dissolved in 1 tablespoon water
- Pepper to taste
Preparation:
Dry shrimp. Add 1/2 teaspoon of salt, cornstarch, and 1 teaspoon of sherry. Mix well.Beat eggs in large bowl. Add soy sauce, 1/2 teaspoon salt, and 1 teaspoon sherry. Set aside.
Heat 2 tablespoons of oil in wok. Stir-fry onion, scallion, and water chestnuts 1 minute.
Add mushrooms. Stir-fry 30 seconds. Remove.
Heat 2 tablespoons oil in wok. Stir-fry shrimp and bean sprouts 1 minute, or until shrimp turn pink. Let cool.
Add all ingredients to egg mixture.
To make Sauce: Bring stock to boil. Add soy sauce. Thicken with dissolved cornstarch. Season with pepper to taste. Set aside.
Heat oil to 400 degrees in wok. Test by adding a piece of scallion (it should turn brown quickly). Gentle ladle 1/4 of egg mixture into wok. Deep-fry 1 minute until golden brown. Fold over with spatula and fry the other side 1 minute. Remove to platter and keep warm. Continue to deep-fry egg mixture, 1/4 at a time. Serve with sauce.
Reprinted with permission from Madame Wong's Long-life Chinese Cookbook.
