Yield: 2 Servings
Measure | Ingredient |
---|---|
\N \N | Egg Mixture: |
4 ounces | Shelled and deveined cooked shrimp |
2 larges | Eggs, beaten with 2 teaspoons water |
1 cup | Bean sprouts |
¼ cup | Chopped scallions (green onions) |
⅛ teaspoon | Salt |
\N \N | Dash each garlic powder and white pepper |
2 teaspoons | Peanut or vegetable oil |
\N \N | Sauce: |
1½ teaspoon | Soy sauce |
1 teaspoon | Each cornstarch and rice vinegar |
\N \N | Dash ground ginger |
½ cup | Water |
To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick skillet heat oil; drop a scant ¼ cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and brown other side; remove to a warmed platter and keep warm. Repeat procedure with remaining egg mixture, using scant ¼ cup mixture for each patty.
To prepare Sauce: In small saucepan combine soy sauce, cornstarch, vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in water. Stirring constantly, bring mixture to a boil and cook until sauce thickens.
TO SERVE: Transfer patties to 2 warmed plates and top each portion with half of the sauce.