Chinese Egg & Chive Pockets
In honor of AAPI Heritage Month, our Vital crewmember, Liang, is sharing one of her favorite childhood recipes: Chinese Egg and Chive Pockets. These scallion pancakes are filled with eggs, shrimp, vermicelli noodles, and packed with traditional flavor. Then, they're griddled to perfection in our very own grass-fed butter!
Ingredients
- 1 package Frozen scallion pancakes (about 8” in diameter)
- 2 bundles Thin rice vermicelli
- 1 Bunch of chives, finely chopped
- 6 Vital Farms Eggs
- 8 1/2 ounces Shrimp, peeled and deveined, finely chopped
- 3 tablespoons Vital Farms Salted Butter (divided)
- 1 teaspoon Sesame oil
- 3 tablespoons Oyster sauce (can sub for vegetarian mushroom sauce)
- 1 teaspoon White pepper
- 2 tablespoons Sriracha
- 1 teaspoon Salt
- Chili Oil for garnish
Instructions
- Defrost a package of scallion pancakes according to package instructions.
- Boil the rice vermicelli according to package instructions, drain, rinse in cold water, add to a large bowl and cut into 1” pieces with scissors. Add in the chives and set aside.
- Crack eggs into a bowl, season with salt and whisk to combine.
- Heat a large seasoned cast iron or non-stick skillet over medium-high heat. Melt 1 tablespoon of butter and add in a drizzle of sesame oil then add in the shrimp. Cook until just starting to cook through.
- Push shrimp to the side of the pan and add in the eggs. Scramble and fold in the shrimp.
- Add the egg and shrimp mixture to the bowl along with the chives and vermicelli. Mix and season to taste with the oyster sauce, white pepper, sriracha, and salt.
- Stuff the scallion pancake with filling, allowing enough room to close and seal them. Fold to desired chive pocket shape. Flat surfaces are best to maximize heat contact. (Liang's mom makes them into round patties!)
- Melt the remaining 2 tablespoons of butter on a large griddle pan over medium heat and sear chive pockets on both sides, until scallion pancakes are crispy and flaky, about 4 minutes per side.
- Enjoy with your favorite condiment! Liang’s is chili oil.
For an equally tasty vegetarian option, sub in diced five spice tofu or king oyster mushroom bits.
