• Rate
  • Comment
  • Save
  • Sharefacebook twitter PinterestEmail
  • Print

  • Total Time

    Prep: 25 min. Cook: 5 min./batch

  • Makes

    8 patties (1 cup sauce)

  • Ingredients

  • 1 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 8 ounces uncooked medium shrimp, peeled, deveined and coarsely chopped
  • 2/3 cup coarsely chopped fresh mushrooms
  • 1/2 cup bean sprouts
  • 1 green onion, sliced
  • 3 tablespoons canola oil, divided
  • 8 egg whites
  • 1 tablespoon reduced-sodium soy sauce
  • Black and white sesame seeds, optional
  • Directions

  • In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside and keep warm.
  • In a large skillet, saute the shrimp, mushrooms, sprouts and onion in 1 tablespoon oil for 2 minutes or until shrimp turn pink and vegetables are crisp-tender. Remove from the heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture.
  • In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook for 2-3 minutes on each side or until golden brown. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.
  • Nutrition Facts

    2 patties with 1/4 cup sauce: 115 calories, 7g fat (1g saturated fat), 40mg cholesterol, 477mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 10g protein.
    Source: Read Full Article