Shrimp Foo Yong
Contributed by Helene Noreen.
Ingredients
- 3/4 c. cooked tiny shrimp
- 1 c. bean sprouts
- 1 Tbsp. chopped green onions
- 1 Tbsp. chopped bamboo shoots
- 4 eggs
- 1 Tbsp. chopped water chestnuts
- 3 mushrooms, chopped
- 1 tsp. monosodium glutamate
- Salt to taste
- 2 Tbsp. cooking oil
- 1 c. chicken broth
- 1/4 tsp. sugar
- 2 tsp. soy sauce
- 2 tsp. monosodium glutamate
- 1 tsp. cornstarch
- 1/4 c. cold water
Method
- Combine all ingredients adding eggs last. Mix well.
- Put 2 Tbsp. cooking oil in hot skillet or griddle and drop about 1/3 c. of egg mixture to form small cakes.
- Fry them over high heat, turning once until cooked and browned.
- Pile several of them together and pour over them Foo Yong Sauce.
- **Sauce:** Heat broth in small pan, add rest of ingredients except cornstarch and cold water.
- Combine cornstarch and water, add to sauce and cook, stirring constantly, till mixture thickens to consistency of gravy.
- Season with salt to taste. Makes 6 cakes.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.