EGG, SHRIMP, AND SCALLION PANCAKES / JAMMY TOMATO BREAKFAST EGGS 🌞

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EGG, SHRIMP, AND SCALLION PANCAKES
Trứng Chiên Tôm



LONG BEFORE I KNEW ABOUT Chinese American egg foo yong, I
was dipping these tasty pancakes in fish sauce and soy sauce and
enjoying them with hot rice. When my mother was short of time,
she would prepare a couple of plates full of these yellow, pink, and
green pancakes for dinner. They are incredibly easy to whip up and
yet taste fancy. The edges get fluffy and crispy from frying in a
liberal amount of oil, and each rich bite contains a bit of tasty
shrimp.

I don’t devein the shrimp for these pancakes because I have
found that it leaves unattractive lumps. But if you prefer to devein
them, do so.

Serves 4 to 6 with 2 or 3 other dishes

1 pound medium shrimp, peeled
Salt
5 eggs, beaten
2 scallions, white and green parts, chopped
Canola or other neutral oil for frying
Fish sauce or light (regular) soy sauce for serving

1 Refresh the shrimp by putting them in a colander and tossing them
with a liberal amount of salt. Rinse immediately under cold water and
press gently to drain well. Put the shrimp in a bowl, add the eggs and
scallions, and mix well.

2 Put enough oil into a large nonstick skillet to coat the bottom thinly.
Place over medium heat and heat until a drop of egg immediately sizzles
and bubbles upon contact with the oil.
To make each pancake, ladle about 2 tablespoons of the egg mixture into
the skillet, making sure that a few shrimp are included in each portion,
and then quickly nudge the shrimp in each pool of egg so they don’t overlap.

Fry only as many pancakes at once as will fit without crowding, about 3
pancakes at a time in a 12-inch skillet. Don’t worry about the shape each
one takes, as they are meant to be free-form.

When the edges of a pancake are set and lightly browned, after about 2 minutes,
use a spatula to turn it carefully.

(If the pancakes have stuck together, use the spatula to separate them
before flipping.)

Fry for another 30 seconds to 1 minute, until browned on the second side.
Transfer the finished pancakes to a plate and keep warm while you fry the rest.

3 Arrange the pancakes on 2 plates or a platter and serve with the fish
sauce for dipping.

from "into the Vietnamese Kitchen"
https://www.goodreads.com/book/show/104534.Into_the_Vietnamese_Kitchen

Andrea Quynhgiao Nguyen

A culinary bridge builder and leading authority on Asian food,
Andrea Nguyen was born in Vietnam and came to the United
States at the age of six as a refugee. She has authored seven
acclaimed cookbooks, including The Pho Cookbook, a James
Beard Foundation award winner. Her latest work, Ever-Green
Vietnamese, a plant-led cookbook packed with over 125 tasty,
doable and timeless recipes, released in 2023.

A former Saveur contributing editor and Cooking Light columnist,
Andrea holds a master’s degree from the USC Annenberg School
for Communication and Journalism. She has written articles and
developed recipes for Food & Wine, Eating Well, New York Times,
Wall Street Journal, and Los Angeles Times. Epicurious named
her one of the 100 Greatest Home Cooks of All Time.

****************************************************************************

JAMMY TOMATO BREAKFAST EGGS



Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes

Over the nearly two decades that Yewande Komolafe was unable to visit Nigeria,
where she grew up, she was fortunate enough to have her parents visit at least
once a year, she writes in her cookbook,“My Everyday Lagos: Nigerian Cooking
at Home and in the Diaspora” (Ten Speed Press, 2023). She and her brother Seeni
would host them and attempt to rekindle some sense of Lagosian tranquility
through cooking together. Their mother would typically make breakfast: a skillet
full of tomatoey Naija eggs served with thick slices of yam or whatever sweet
American white bread they could find that most closely resembled agége bread.
The scent of her dried herb seasoning blend, mixed and packed right before her
trip, would hang in the air as she cooked. In those moments, she knew that even
if she couldnʼt visit home, a weekend tradition of home had come to her.

Yield: 4 servings

INGREDIENTS

FOR THE SPICE BLEND

1 tablespoon dried basil
1 tablespoon dried chives
1½ teaspoon dried mint
1½ teaspoon dried oregano or marjoram

FOR THE EGGS

1 tablespoon grapeseed or olive oil
1 small red onion, peeled and chopped
2 garlic cloves, peeled and sliced
1 (12-ounce) jar roasted red peppers,
drained and chopped
1 fresh bay leaf
1 Scotch bonnet chile or 1 teaspoon redpepper flakes
1 teaspoon fine salt, plus more to taste
1 (14.5-ounce) can whole peeled tomatoes
with their liquid
4 eggs, whole

PREPARATION
Step 1
Prepare the spice blend: In a small bowl, combine the herbs and toss with
a spoon to incorporate. It will keep in an airtight container at room
temperature for up to 1 month.

Step 2
Heat a medium (10-inch) skillet, over medium-low, pour in the oil, and
add the onions and garlic. Cook, stirring often until softened, about 2
to 4 minutes. Add the chopped roasted red peppers, bay leaf and
whole Scotch bonnet chile or redpepper flakes. Season to taste
with salt. Stir to incorporate and cook until any liquid from the
roasted peppers evaporates, about 2 minutes.

Step 3
Add in the whole peeled tomatoes and their liquid. Use the spatula
to break the tomatoes open in the skillet. Rinse out the tin with 1
cup of water and pour the liquid into the skillet.

Step 4
Increase the heat to high and bring the sauce to a simmer.
Allow the sauce to reduce, stirring occasionally until thickened
and about three-fourths of the original volume, 5 minutes.

Step 5
Remove and discard the bay leaf and Scotch bonnet. Reduce
the heat to medium low and gently crack the eggs in one at
a time and spaced out over the sauce.

Cover and cook until the whites of the eggs are set and the
yolks runny, 5 to 8 minutes Garnish the eggs with 2 teaspoons
spice blend. Remove the skillet from the heat. Serve immediately
alongside agége bread or yam or plantain swallow.

from https://cooking.nytimes.com/recipes/1024712-jammy-tomato-breakfast-eggs

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