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Ingredients
| raw shrimp: 12 large shrimp |
| eggs: 4 (beaten) |
| onions: 1/4 (sliced) |
| green onions - spring or scallion: 1 whole onion (sliced) |
| chicken broth: 1/3 cup |
| oyster sauce: 1 1/2 tsp |
| peanut oil: 3 Tbl |
| cornstarch: 1 tsp |
Chinese Shrimp Omelette
Credit: Food.com
User rating:
-
Prep Time
7 min -
Cook Time
8 min -
Servings
2 serving(s)
Tags
- Prepare sauce by adding oyster sauce to chicken broth then whisk.
- Heat wok or skillet until extremely hot.
- Add 1 tablespoon of oil & stir fry shrimp, onion & green onion until just cooked then remove.
- Add 2 tablespoons oil to wok & when hot, add the beaten eggs.
- Return shrimp & onions to wok.
- Stir in the shrimp once so they become part of the omlette & then let them sit, continue to break holes in the egg between the shrimp to allow raw egg to contact the wok.
- Jiggle, poke & shimmy the omlette to prevent sticking until mostly cooked.
- Flip or turn omlette & finish cooking on other side for a few second then turn out onto warm plate & cover with foil.
- Return wok to heat.
- Add cornstarch to sauce & whisk then add to wok.
- Boil sauce until thick then pour over omlette.
- A "slight" burn on the egg tastes great with the sauce but not too much.