Shrimp Omeletes

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.