SHRIMP OMELET

This is a lovely omelet with a twist and very versatile.  You can substitute the shrimps with pork, beef, crabmeat [fresh or canned].  The fluffy egg omelet is light, soft and moist and aromatic.  It is a simple omelet served with the fried bean sprouts, shrimps and light sauce that looks tempting and delicious to the young and old.  Good flavor.

I would definitely try this recipe  again with other substitutes mentioned above.  I believe it would turned out awesome.

Recipe adapted from ‘You Can Cook Anything Chinese’ Cookbook by Madame Yee Yo with some modifications

Ingredients

[serves 3]

50 gm prawn meat – coarsely chopped

3 eggs

50 gm bean sprouts – tailed, rinsed and drained

1-2 stalks spring onions – chopped

Sauce Combined

125 ml water or stock

¼ tsp dark soy sauce

½ tsp sesame oil

Dash of salt and pepper to taste

1 tsp cornstarch

1. Marinate shrimps with some salt, pepper, wine and cornstarch.  Mix well.
2. In a bowl, mix together  1 tsp flour, 1 tsp water and ¼ tsp salt.  Add in the eggs and beat until foamy.
3. Heat 1 tbsp oil in a non-stick wok, sauté shrimps until firm, add in bean sprouts and spring onions.  Quickly stir to cook, do not overcook.   Dish up onto serving platter without liquid.  Drain liquid into sauce mixture.
4. Heat 1 tbsp oil in a non-stick pan, pour in the egg mixture to fry.  Cover to cook over medium heat until the edges are crispy and firm, flip over to fry the other side until omelet is cooked through.
5. Dish up and place on top of fried bean sprouts.
6. Using the same pan, bring sauce ingredients to boil until thick, pour over omelet.
7. Serve immediately.
   
   
   
   
   
   
   
   

I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively