Shrimp Egg Foo Young

Ingredients

    1 cup of Shrimp (cooked) (small shrimps or if using large, dice in medium pieces)
    1 cup of Bean Sprouts (pressed down firmly in cup)
    6 Eggs
    2 cups of Cabbage (Gobhi) (Shredded)
    ¼ cup of Onion (chopped)
    1/8 tsp. Black Pepper (Pisi Kaali Mirch) (fresh ground)
    ¼ tsp. Salt
    ½ tsp. Garlic Powder (Lehsan Powder)
    1 tbsp. Soy Sauce
    4 tbsp. of Canola Oil

Method

    Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.

    Remove from heat and drain off excess liquid and set the onions and cabbage to the side.

    Whisk eggs in a bowl and mix in soy sauce, spices, onion and cabbage mixture, and sprouts.

    Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.

    Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.

    Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.


    Flip them over and cook another 2 to 3 minutes until cooked through.

    Note: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.