Shrimp And Crab Egg Foo Yong

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 3 large eggs, well beaten
• 4 ounces medium shrimp, cooked
• 2 ounces crabmeat
• 1 medium zucchini, julienned
• 1 cup bean sprouts
• 1 green onion, chopped
• 1 pinch salt
• 1 pinch pepper
• 1 tablespoon oil
• 1 cup vegetable broth
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch, mixed with
• 1 teaspoon water
• 1 pinch pepper
• 2 drops sesame oil

Recipe

• 1 in a large bowl, mix in salt and pepper into beaten eggs, then add the shrimp, crab and vegetables, mix well.
• 2 heat oil in a flat grill or sauté pan over medium heat until hot.
• 3 add egg mixture into the pan and cook until the edges turn slightly brown.
• 4 flip over the egg foo yong and cook until bottom is slightly brown.
• 5 in the meantime, in a small saucepan, heat the vegetable broth over medium heat until simmering, add the cornstarch mixture to thicken until texture can coat the spoon.
• 6 turn off heat and add salt and pepper to taste.
• 7 pour sauce over the egg foo yong and serve at once.