Egg Foo Yung
Makes 8 servings
The combination of tastes and textures of the fresh seafood and crunchy sprouts make this Chinese-American dish practically irresistible.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
6-12 tablespoons peanut oil, in all
1 cup diced ham (about 4 ounces)
1 tablespoon + 1 teaspoon minced fresh ginger
1 cup chopped green onion tops
1½ teaspoons minced fresh garlic
4 cups fresh sunflower, mung or soybean sprouts
1 pound lump crabmeat, picked over for shells and cartilage
1 pound peeled small shrimp
2 tablespoons + 1 teaspoon Chef Paul Prudhomme's Seafood Magic®
½ teaspoon ground ginger
how to prepare
Place 3 tablespoons of the oil and the ham in a 10-inch skillet over high heat, and cook, stirring occasionally, until the ham is lightly browned, about 4 minutes. Add the fresh ginger, green onion tops and garlic, and cook until the vegetables are lightly browned, about 4 to 5 minutes. Turn off the heat, transfer the contents of the skillet to a large bowl, and add the sprouts, crabmeat, shrimp, Seafood Magic® and ground ginger.
Beat the eggs until frothy in a separate bowl and gently fold them into the cooked vegetables until well blended.
Heat 3 tablespoons of oil in an 8- or 10-inch skillet over high heat. Stir the egg mixture and ladle about ½ cup per omelet into the skillet; cook the omelets, 2 at a time, until golden brown on both sides. Stir the mixture just before ladling each omelet, and add oil to the skillet as needed, letting it get hot before cooking the next omelets. Drain the omelets on paper towels, and serve immediately with or without soy sauce.
Note: It's very important to stir the ingredients every time just before ladling the mixture into the skillet, to be sure there's enough of the egg to hold everything else together during cooking. However, don't worry if your egg foo yung falls apart-it will be just as delicious.
Note: Don't worry if you can't find the sprouts we call for-they're large and juicy and give the omelets an exciting texture, but you can certainly make this dish with whatever varieties are available. Try radish or alfalfa sprouts, for instance.
Copyright© 1995 by Paul Prudhomme