Shrimp Egg Foo Youngsters

A miniature version of Egg Foo Yong for parties.


5 eggs

1/2 cup chopped pea pods

1/2 cup thinly sliced scallions

1/2 cup diced water chestnuts

2/3 cup chopped, cooked shrimp

1/2 teaspoon salt

Peanut or vegetable oil

Hoisin (or other) Chinese dipping sauce


In a large bowl, beat the eggs.  Add the pea pods, scallions, water chestnuts, shrimp and salt and mix well.

Heat about 1/2" of oil in a large deep skillet.  Place tablespoons full of egg mixture in pan, and fry until golden, turning once.  Drain on paper towels and keep warm in low oven until all are cooked.  Serve with hoisin sauce.  Makes 25 - 30.  Note:  You can also freeze them:  after frying, freeze in single layer on baking sheet.  Transfer to freezer bag.  Place frozen Egg Foo Youngsters on baking sheet and heat in a 450 F. oven for 5 minutes.