SHRIMP EGG FOO YOUNG

"These Cantonese egg patties make a quick and delicious brunch or supper entree. Cut-up cooked pork, chicken or beef can be substituted for the shrimp."

FOR THE SAUCE:
1 tablespoon cornstarch
1 teaspoon chicken-flavor instant bouillon
1 cup water
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons honey
FOR THE PATTIES:
6 eggs
1 cup fresh bean sprouts
1/4 cup chopped green onion
1/4 cup chopped green pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4 1/2 oz.) can shrimp, drained, chopped
1 to 3 tablespoons oil

In small saucepan, combine all sauce ingredients; mix well. Cook over medium heat until mixture is smooth and thickened, stirring constantly. Keep warm over low heat.

In medium bowl, beat eggs slightly. Stir in remaining ingredients except oil.

In large skillet or wok, heat 1 tablespoon oil. Pour about 1/4 cup egg mixture into skillet. With spatula, push cooked eggs up around outer edges to form a patty. Fry until set and golden brown, about 4 minutes, turning once. Repeat with remaining mixture, adding oil to skillet if necessary.

Serve with sauce.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Everyone's Favorite Foods, Pillsbury Classic Cookbooks #85, 1988