Shrimp Egg Foo Young

Ingredients

• 1 cup unsalted beef broth
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp oyster sauce
• ½ tsp white pepper
• 2 tbsp cornstarch
• 2 tbsp water
• 8 large eggs
• ½ tsp kosher salt
• ¼ tsp sugar
• 1 green onions
• 1 cup mung bean sprouts
• 20 shrimp, peeled and deveined
• 3 cup vegetable oil
• 2 cup jasmine rice

Steps

1. Prepare the gravy: In a small saucepan, combine beef broth, soy sauce, Shaoxing wine, oyster sauce, and white pepper. Bring to a simmer over medium heat.
2. In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon water until dissolved. Add to the simmering gravy and whisk for 2-3 minutes until thickened. Keep warm.
3. Prepare the omelet batter: In a medium bowl, whisk the remaining 1 tablespoon cornstarch with 1 tablespoon water. Add eggs, salt, and sugar; whisk until well combined.
4. Stir in the chopped green onions, mung bean sprouts, and shrimp into the egg mixture.
5. Heat vegetable oil in a large wok or deep skillet to 350°F (175°C).
6. Ladle 1/4 of the batter into the hot oil, frying for about 2 minutes per side until golden brown and puffed. Remove and drain on paper towels. Repeat for remaining omelets.
7. Cook jasmine rice according to package instructions.
8. Serve each egg foo young omelet over a bed of jasmine rice, spooning warm gravy generously over the top.