paul prudhomme’s egg foo yung


2 tbsp plus 1 tsp chef pau prudhomme’s seafood magic
1/2 tsp ground ginger
6 to 12 tbsp peanut oil, in all
1 cup diced ham
1 tbsp plus 1 tsp fresh minced ginger
1 cup chopped green onion tops
1 1/2 tsp minced fresh garlic
4 cup fresh sunflower, mung, or soybean sprouts
1 lb lump crab meat, picked over
1 lb sm peeled shrimp
8 eggs

How to prepare

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 tbsp oil and the ham in a 10″ skillet over high heat, and cook, stirring occasionally, until the ham is light brown, about 4 mins add the fresh ginger, green onion tops, and minced garlic and cook until the vegetables are light brown, about 4 to 5 mins turn off the heat, turn the contents of the skillet into a lg 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 tbsp oil in an 8- or 10″ skmllet over high heat when the oil is hot, add about 1/2 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 c 1992 by paul prudhomme

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