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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These delicious patties can be done ahead: fry and wrap them, and freeze for up to 1 month! Just before serving, reheat them in a 375 degree oven, uncovered, for about 25 minutes. Ingredients:
8 ounces fresh bean sprouts, rinsed and drained |
1 cup cooked small shrimp |
8 eggs, beaten |
1 (4.5 ounce) can sliced mushrooms |
2 large green onions, chopped |
1/2 teaspoon salt |
3 tablespoons vegetable oil |
1 1/2 cups chicken broth |
2 tablespoons soy sauce |
1/4 teaspoon salt |
ground white pepper, to taste |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
2. Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes.
3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.
4. In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 seconds). Pour over patties.
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