Recipe - West Coast Egg Foo Yung

2 tablespoon Plus 1 teaspoon Chef Paul
Prudhomme's
; Seafood Magic
One half teaspoon Ground ginger
6 tablespoon Peanut oil; in all, up to 12
1 cup Diced ham
1 tablespoon Plus 1 teaspoon fresh minced
ginger
1 cup Chopped green onion tops
1 One half teaspoon Minced fresh garlic
4 cup Fresh sunflower; mung, or
soybean
; sprouts
1 pound Lump crab meat; picked over
1 pound Small peeled shrimp
8 Eggs

If you can't find the sprouts mentioned, you can use whatever is available
in your area, such as radish or alfalfa sprouts. The other, however, are
larger and juicer, and give the omelets an exciting texture.

Place 3 tablespoon oil and the ham in a 10inch skillet over high heat, and
cook, stirring occasionally, until the ham is light brown, about 4 minutes.
Add the fresh ginger, green onion tops, and minced garlic and cook until
the vegetables are light brown, about 4 to 5 minutes. Turn off the heat,
turn the contents of the skillet into a large bowl, and add the sprouts,
crab meat, shrimp, all the Seafood Magic, and the ground ginger.

In a separate bowl, beat the eggs until light and fluffy. Fold the eggs
into the mixture in the first bowl until all is well blended.

Heat 3 tablespoon oil in an 8 or 10inch skillet over high heat. When the
oil is hot, add about One half cup of the egg mixture into the skillet. Cook the
individual omelets two at a time until golden brown on both sides, adding
oil as needed. Drain on paper towels. Makes about 8 omelets.

Serve immediately with or without soy sauce.

Copyright 1992 by Paul Prudhomme.

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.