Serves: 5
Total Calories: 1,077
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 deep fryer. 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.
This Egg Fu Yung recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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