Egg Fu Yung

• 1/2 pounds Fresh Shrimp, Peeled, Deveined And Cut Into Small Pieces
• 1 teaspoon Salt, Divided
• 1 teaspoon Cornstarch
• 2 teaspoons Sherry, Divided
• 5 Eggs
• 1 teaspoon Soy Sauce
• 1/2 Onion, Chopped
• 1 whole Scallion, Chopped
• 4 whole Water Chestnuts, Chopped
• 1/4 cups Fresh Mushrooms, Sliced
• 1 cup Fresh Bean Sprouts
• 2 cups Oil For Deep Frying, Plus 4 Tablespoons For Stir Frying, Divided
• 1 cup Chicken Stock
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Cornstarch Dissolved In 1 Tablespoon Of Water
• Salt And Pepper, to taste

1. Dry shrimp, add 1/2 teaspoon of salt, cornstarch and 1 teaspoon sherry.
2. Mix well and put in the refrigerator for a moment.
3. Beat eggs in a large bowl.
4. Add soy sauce and remaining 1/2 teaspoon salt and 1 teaspoon sherry.
5. Set aside.
6. Heat 2 tablespoons of oil in a wok to 350 degrees F. Stir fry onion, scallion and water chestnuts for 1 minute.
7. Add mushrooms and stir fry 1 minute longer, then remove the mixture from the wok.
8. Heat 2 tablespoons of oil in wok to 400 degrees F. Stir fry shrimp and bean sprouts 1 minute or until shrimp turn pink.
9. Remove from heat and let cool.
10. Add all of the ingredients into the egg mixture and stir to coat everything.
11. Heat the remaining 2 cups of oil in a wok to 400 degrees F. Gently ladle 1/4 of the egg mixture into wok.
12. Deep fry until golden brown, then turn it over and deep fry the other side one minute.
13. Remove to a platter and keep warm while frying the other 3 patties.
14. Serve with sauce.
15. Sauce:
16. Bring stock to a boil in a saucepan then add soy sauce.
17. Thicken with the dissolved corn starch, season with salt and pepper.
18. When its thickened, remove it from the heat and serve.

fresh shrimp, salt, cornstarch, sherry, eggs, soy sauce, onion, scallion, water chestnuts, fresh mushrooms, fresh bean sprouts, chicken, soy sauce, cornstarch, salt

Taken from tastykitchen.com/recipes/main-courses/egg-fu-yung/ (may not work)