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West Coast Egg Foo Yung From Chef Paul Prudhomme 1996 Ingredients 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 tbsps. oil and the ham in a 10-inch 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 tbsps. oil in an 8- or 10-inch skillet over high heat. When the oil is hot, add about 1/2 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. Serve immediately with or without soy sauce. Makes about 8 omelets. Copyright 1992 by Paul Prudhomme.
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 SEAFOOD RECIPES ON GOOD MORNING AMERICA  Salmon CakesShrimp and Vegetable PotstickersRisotto Con GamberettiTandoori ShrimpSpicy Seafood Sausage ChowderMaryland Crab CakesSmoked Salmon on Potato PancakeSalmon with Tomato CoulisStriped BassSeafood Skewers and Grilled Vegetable SaladPaella a l' AmericaineSoft-Shell Crab TempuraWest Coast Egg Foo YungCorn and Shrimp SaladJulia Child's QuicheThai Shrimp and Sesame NoodlesGrouper with Mashed Potatoes and LeeksMussels or Shrimp in White WineSmoked Herring SpreadShrimp with MustardMoroccan Charmoula for FishShrimp Stuffed Plantain RollChantal's Baked Crab DipJambalayaSea Bass in a Barolo SauceChinese-Style PaellaGrilled Smoked TroutSalmon or Bass with Cucumber SauceBasque Tuna BaguetteLobster Cobb SaladShrimp and Corn SaladPasta with Sauteed Shrimp and Spring VegetablesShrimp Sausage JambalayaJambalaya GritsSeafood PapilloteA Clambake at HomeKathie Lee's Seafood Salad |
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