Shrimp Omeletes
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 4 | teaspoons |
cornstarch
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 2 | teaspoons |
chicken broth
|
|
| 8 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 8 | each |
mushrooms
|
|
| 8 | ounces |
mung bean sprouts
|
|
| 8 | ounces |
shrimp
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 1 | stalk |
celery
|
*
|
| 2 | each |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 2E+1 | ml |
cornstarch
|
|
| 5 | ml |
sugar
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
chicken broth
|
|
| 8 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 8 | each |
mushrooms
|
|
| 231.2 | ml/g |
mung bean sprouts
|
|
| 231.2 | ml/g |
shrimp
|
|
| 4 | each |
scallions, spring or green onions
|
|
| 1 | stalk |
celery
|
*
|
| 2 | each |
scallions, spring or green onions
sliced |
|
Directions
Combine water, cornstarch, sugar, soy sauce and bouillon in small saucepan.
Cook over medium beat until mixture boils and thickens, about 5 minutes.
Combine eggs, salt and pepper in medium bowl. Beat until frothy. Finely chop mushrooms.
Heat 1 tablespoon (15 mL) of the oil in small skillet.
Cook mushrooms in the oil for 1 minute.
Stir mushrooms into egg mixture.
Wash and drain sprouts. Remove shells and veins from shrimp.
Finely chop shrimp, 4 of the onions and celery. Mix sprouts, shrimp, chopped onions and celery into egg mixture.
For each omelet, heat ½ tablespoon (7 mL) of the oil.
Cook over medium heat until hot.
Pour ½ cup (125 mL) egg mixture into oil.
Cook until light brown, 2 to 3 minutes on each side.
Stack omelets on serving plates. Pour warm soy sauce mixture over omelets.
Garnish with sliced green onions.
