Shrimp Egg Foo Young

2 cups bean sprouts
3 spring onions cut
10 large shrimp cut in half or other shrimp
4 large eggs
1Tsp cornstarch
Add thinly slivered white onion if desired

Place sprouts, shrimp, spring onions and eggs in a large mixing bowl using your hand, mix all ingredients together until incorporated. You will want to break the sprouts as you go and be sure the cornstarch is fully dissolved into the egg mixture.

Heat an inch of oil in the bottom of a wok, get your oil hot enough to make one of the sprouts sizzle. Using a ladle, fill it with the mixture incorporating the egg as well, slowly lower the egg mixture into the hot oil keeping it circular. Repeat with a second ladle.

The mixture should make four patties in two batches. Cook on one side about 3 minutes, ladle a little oil over the top of the patty to set egg, carefully flip and cook for another minute or two. Note a second technique is to deep fry the patty, lower the ladle directly into the fryer, only release the patty into the oil, once the patty has fully formed. Make sure the ladle you use has a rubber handle or you can burn your hand if it heats up.

I always set the patty directly on top of folded paper towels, top with another paper towel and push out any excess oil, but do what you want.

The gravy is a no-brainer, it is merely 2 tablespoons oyster sauce, a pinch of sugar, 1 cup of water and a tablespoon of corn starch. Bring to a rapid simmer on top of the stove, heat through completely and thicken.

Garnish with cut spring onions.

Note* you can use chicken, pork or beef instead of shrimp, you should, however, cook and cool any meats you choose to add first. Shrimp should be added raw as it cooks quickly. You can also make an all vegetable patty. Some veggies should be cooked first as they may be hard in texture. Either way, you can really play with the ingredient profile, bean sprouts and green onion are standard and sprouts give it structure.  

Note* If you want to eat your egg foo young with a twist serve it up as a St. Paul Sandwich. This is a St. Louis takeout chop suey house item invented by Steven Yuen (who's hometown was St. Paul). The sandwich consists of an egg foo young patty on square white bread with mayo or Miracle Whip, iceberg lettuce, tomato, and pickle slices (with or without sliced white onion). You will either love it or hate it.