Shrimp St Paul Sandwich Food
ST. PAUL SANDWICH
A take-off of the well known Cantonese egg fu yung and local to the St. Louis area, this can now be found nationwide, in the local chop suey houses and Chinese express type restaurants. Surprisingly, the sandwich has nothing to do with St. Paul and why the sandwich is named that is unclear. But for anyone growing up in the St. Louis area might find this sandwich to be a happy memory, and a recipe almost lost to the culinary community.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together eggs, salt, and pepper.
- Whisk together the soy sauce with cornstarch in a small bowl or cup.
- Heat a small amount of oil in a skillet and add vegetables, and saute over medium heat until they cook through. Set them aside to cool.
- When cool, add the cooked vegetables, soy sauce with cornstarch, sesame oil, and main ingredient of choice (pork, ham, etc.)to the beaten eggs, stirring to mix well.
- Heat a small amount of oil in a skillet and when hot pour in about 1/2 cup of the foo yung mixture.
- When the underside browns, flip the patty and brown the other side.
- Serve patty on soft white bread with lettuce, tomato, pickle, and mayo.
SHRIMP SANDWICH
This was unexpectedly flavorful and quite simple to make for lunch. Feel free to substitute lobster with a nice crusty baguette. I found this recipe at www.seasaltwithfood.com. Recipe is adapted courtesy of The Harry's Bar Cook Book by Arrigo Cipriani.
Provided by AmyZoe
Categories Lunch/Snacks
Time 20m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cool the cooked shrimp and shell and devein.
- If the shrimp are large, cut them in half lengthwise.
- Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread.
- Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.
Nutrition Facts : Calories 391.3, Fat 13.5, SaturatedFat 2, Cholesterol 246.8, Sodium 1541.8, Carbohydrate 35.8, Fiber 2.3, Sugar 4.7, Protein 30.5
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