No. of Servings: 48 eggs
½ cup Celery
1 cup Spring Onions (diced)
1 cup Mushrooms (sliced)
250gms Shrimps (shelled, deveined and diced)
2 tbsp Hot Pepper Sauce
½ tsp Black Pepper
½ tsp Paprika
½ tsp Salt

1. Spray the wok with cooking oil.
2. Sauté the green onions, mushrooms and celery.
3. Beat egg and add salt, pepper and paprika to it.
4. Add the hot pepper sauce and mix well.
5. Cook the shrimp until just pink and add to the egg mixture.
6. Add the onion and mushroom mixture to the egg mixture. Mix well.
7. Heat the oil in a pan and add the egg mixture.
8. Cook, turning once, until it is golden brown on both sides.
9. Set aside and keep warm.
10. Prepare the white sauce and season to taste with paprika.
11. Pour over all the egg foo yung.
12. Serve hot.

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