Shrimp Egg Fu Yung With Mexican Avocado Gravy

Name: Shrimp Egg Fu Yung With Mexican Avocado Gravy
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 patties, 4 serving(s)
Ingredients: 12 ounces medium raw shrimp (about 20 shrimp); 1 teaspoon sesame oil; 1 cup Chinese pea pod, cut into thirds (measure after cutting); 1 cup thinly sliced shiitake mushroom; 3 cups fresh bean sprouts; 4 green onions, thinly sliced; 1 cup red bell pepper, cut into small dice; 2 teaspoons minced fresh ginger; 6 large eggs; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; canola oil (for frying); 1 1/2 cups chicken broth; 2 teaspoons soy sauce; 1 teaspoon minced fresh ginger; 1 tablespoon corn starch mixed with 4 tbsp cool water; 1 large mexican avocado; 1 teaspoon light brown sugar; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper

Submitted by flyincook

"This dish is a fairly traditional take on Egg Fu Yung, with a refreshingly different gravy. The creamy avocado pairs well with the crispy shrimp and vegetable patties. If you like things more on the spicy side, try serving this dish with Asian garlic chili sauce on the side. NOTE: Don't try to make the patties larger than 4 inches in diameter, they will be too hard to flip over. Also, make sure your frying oil maintains a 350 degree temperature so that your patties come out crisp and light."

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Ready In:: 45mins
Ingredients:: 20
Yields:: 8 patties
Serves:: 4

ingredients

For Patties
12 ounces medium raw shrimp (about 20 shrimp)
1 teaspoon sesame oil
1 cup Chinese pea pod, cut into thirds (measure after cutting)
1 cup thinly sliced shiitake mushroom
3 cups fresh bean sprouts
4 green onions, thinly sliced
1 cup red bell pepper, cut into small dice
2 teaspoons minced fresh ginger
6 large eggs
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon ground black pepper
canola oil (for frying)
For Avocado Gravy
1 ¹⁄₂ cups chicken broth
2 teaspoons soy sauce
1 teaspoon minced fresh ginger
1 tablespoon corn starch mixed with 4 tbsp cool water
1 large mexican avocado
1 teaspoon light brown sugar
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon ground black pepper

directions

Peel and devein the shrimp, then cut them into small bite-sized pieces. Heat a small skillet and add the sesame oil, then add the shrimp. Cook them for about 2-3 minutes, until they are pink and just cooked through.
In a large mixing bowl, combine the Chinese pea pods, shiitake mushrooms, bean sprouts, green onions, red bell pepper, minced ginger and cooked shrimp.
In another bowl, beat the eggs with the salt and pepper until foamy. Pour the eggs into the bowl of shrimp and vegetables and mix well.
In a small saucepan, bring the chicken broth, soy sauce and minced ginger to a low boil. Whisk in the corn starch and water mixture and stir constantly until thickened, about 2 minutes.
Scrape the Mexican avocado into a small bowl and mash well with a fork until it is very smooth and creamy. Add the avocado to the saucepan and whisk it into the mixture until it is uniform and creamy. Stir in the light brown sugar, salt and pepper and set over very low heat, stirring occasionally until ready to use.
Pour the canola oil into a large fry pan to a depth of about 3/4 of an inch and heat it until it reaches a temperature of 350 degrees. Stir the egg fu yung mixture well and then use a large serving spoon to scoop about 1/2 cup of the mixture and gently set it into the hot oil. Make no more than 2 or 3 patties at a time so that you have room to flip them over. Cook the patties for about 1 1/2 minutes, then flip them over and cook for another 1 1/2 minutes.
Transfer the patties to a paper towel lined platter to drain and keep them warm in a warming drawer or 200 degree oven. Continue cooking patties until you have used up all of the mixture, stirring the avocado gravy every few minutes. Serve the patties alone or over jasmine rice with the Mexican avocado gravy spooned over the top. Serve garlic chili sauce on the side, if desired. Makes 4 servings.