Shrimp Egg Foo Yung

Yield: 4 to 6 servings

Ingredients

Egg Foo Yung

• 6 strips bacon, diced
• 1 medium onion, chopped
• 2 cans bean sprouts, drained
• 1 package frozen, cleaned shrimp
• Salt
• 6 eggs

Sauce

• 1 cube beef bouillon
• 3/4 cup water
• 2 teaspoons soy sauce
• 1 tablespoon cornstarch

Instructions

Egg Foo Yung

1. Cook onion and bacon over low heat in a heavy skillet until done. When bacon is crisp, add shrimp which have been thawed and cut into thin strips. Add bean sprouts and salt and cook 2 to 3 minutes. Place in bowl and allow mixture to cool.
2. When cool, add eggs and a dash of water. Beat mixture until light. Drop mixture by tablespoon into hot skillet, using oil or drippings to fry. Cook until patties are brown on one side; turn and brown other side. Total time should be about 5 minutes. Place patties on a hot platter.
3. Before serving, top with chopped scallions and sauce.
4. Serve over boiled rice.

Sauce

1. Cook over low flame until thickened.