Shrimp Foo Yung
Ingredients for 4 persons :
- 300 g of shrimps
- 6 eggs
- 120 g of frozen peas
- 50 g of white cabbage
- 1 carrot
- 20 g of dried shitake
- 2 small or 1 large onion
- 1 teaspoon of sugar
- 3 teaspoons of clear soy sauce
- 1 pinch of salt
- 1 pinch of pepper
- 1 tablespoon of olive oil
Preparation:
Let thaw the peas. Soak the dry shitake in a bowl of hot water for 30 minutes. Empty the water, rinse the shitake and cut into small cubes and set aside. Peel, grate the carrot and set aside. Finely slice the cabbage and set aside. Peel and cut the onions in small cubes and set aside. Shell and clean the shrimps and reserve. Whip the eggs with the sugar, salt and pepper and set aside.
Heat a wok over high heat and sauté the peas, shitake and cubed onions for 3 minutes. Add the cabbage and carrot and continue cooking for 2 minutes. Add the shrimps and light soy sauce mix and cook again for 2 minutes. And at last pour the eggs over all the vegetables and shrimp mix and let it settle a bit. Once the omelette starts to solidify, mix gently to break the omelette. Cook another 2 minutes and it’s ready. Enjoy hot with a good crusty baguette.