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What You Need:
(To Serve: 6)
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½ cup fresh or canned bean sprouts
3 to 4 medium fresh mushrooms, cut into ¼-inch dice (about ½ cup)
½ pound raw shrimp in their shells
¼ cup peanut oil, or flavorless vegetable oil
3 eggs
FOO YUNG SAUCE
¾ cup chicken stock, fresh or canned
1 tablespoon soy sauce
½ teaspoon salt
1 tablespoon cornstarch dissolved in
2 tablespoons cold chicken stock, fresh or canned, or cold water
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. Rinse fresh bean sprouts in a pot of cold water and discard any husks that float to the surface. Drain and pat them dry. To crisp canned sprouts, rinse them under running water and refrigerate them in a bowl of cold water for 2 hours. Drain and pat them dry.
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2. Shell the shrimp. With a small, sharp knife, make a shallow incision down their backs and lift out the intestinal vein. Wash the shrimp under cold water, pat them dry and cut them into ¼-inch dice.
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3. Have the bean sprouts, shrimp, mushrooms, eggs and oil, and the stock, soy sauce, salt and cornstarch mixture within easy reach.
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TO COOK:
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1. In a small saucepan, bring the stock to a boil. Add the soy sauce, salt and cornstarch mixture. Reduce the heat and cook for 2 minutes until the sauce is thick and clear. Keep warm over low heat.
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2. Set a 12-inch wok or 8-inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down if the oil begins to smoke.
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3. Add the shrimp and stir-fry for 1 minute, or until they are firm and light pink. Transfer them to a plate. Break the eggs into a bowl and beat them with a fork or whisk until they are well combined. Add the shrimp, bean sprouts and mushrooms.
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4. Set the pan again over high heat for 30 seconds. Add 1 tablespoon oil, swirl it about in the pan, reduce the heat to low, then pour in about ¼ cup of the egg mixture. Let it cook undisturbed for 1 minute, or until lightly browned.
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5. Turn the pancake over and cook for another minute. Transfer the pancake to a heatproof platter and cover with foil to keep warm.
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6. Following the same procedure, make 5 more pancakes with the remaining egg mixture. Add about 1 teaspoon of oil to the pan for each new pancake and stack them on the platter as you proceed.
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7. Serve with sauce poured over each pancake. Although not classic, some Chinese cooks garnish this dish with green peas.
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