Egg Foo Yung

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Author: F. Aldo

10 eggs
1 cup fresh shrimps
1 cup frying oil
2 tspn salt
1 tspn sugar
1/4 tspn black pepper
1 tspn sesame oil
1 cup canned bamboo shoot
1 cup shredded roast pork
1 cup 1-inch sections of Chinese chives or green onion or leeks
1 cup water
1-1/2 tspn corn starch

1. Remove shrimps from shell, rinse and drain.

2. Heat the frying oil and deep fry shrimp over medium heat until they turn orange. Remove and drain.

3. Lightly beat the eggs, add the salt, sugar, black pepper and sesame oil. Add the precooked shrimp and stir lightly.

4. Heat 5 tblspn oil, add the egg mixture and lightly fry over medium heat until mixture begins to solidify.

5. Flatten lightly to form a pancake. Continue to cook until golden brown.

6. Flip the uncooked side over and cook until golden brown. Add water, 1/2 tspn salt and corn starch. When the sauce starts to thicken, toss lightly to coat the omelette.

Garnish with some coriander.

Serves 12.