West coast egg foo yung

Yield: 1 servings

Measure Ingredient
2 tablespoons Plus 1 teaspoon Chef Paul Prudhomme's
\N \N ; Seafood Magic
½ teaspoon Ground ginger
6 tablespoons Peanut oil; in all, up to 12
1 cup Diced ham
1 tablespoon Plus 1 teaspoon fresh minced ginger
1 cup Chopped green onion tops
1½ teaspoon Minced fresh garlic
4 cups Fresh sunflower; mung, or soybean
\N \N ; sprouts
1 pounds Lump crab meat; picked over
1 pounds Small peeled shrimp
8 \N Eggs

If you can't find the sprouts mentioned, you can use whatever is available in your area, such as radish or alfalfa sprouts. The other, however, are larger and juicer, and give the omelets an exciting texture.

Place 3 tablespoon oil and the ham in a 10-inch skillet over high heat, and cook, stirring occasionally, until the ham is light brown, about 4 minutes.

Add the fresh ginger, green onion tops, and minced garlic and cook until the vegetables are light brown, about 4 to 5 minutes. Turn off the heat, turn the contents of the skillet into a large bowl, and add the sprouts, crab meat, shrimp, all the Seafood Magic, and the ground ginger.

In a separate bowl, beat the eggs until light and fluffy. Fold the eggs into the mixture in the first bowl until all is well blended.

Heat 3 tablespoon oil in an 8- or 10-inch skillet over high heat. When the oil is hot, add about ½ cup of the egg mixture into the skillet. Cook the individual omelets two at a time until golden brown on both sides, adding oil as needed. Drain on paper towels. Makes about 8 omelets.

Serve immediately with or without soy sauce.

Copyright 1992 by Paul Prudhomme.

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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