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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 2 |
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YUM !! I finally got this down to as good as any omlette I have had in a Chinese restaurant. A great addition to your other chinese dish. Ingredients:
12 medium shrimp |
4 eggs, beaten |
1/4 onion, sliced |
1 green onion, sliced |
1/3 cup chicken broth |
1 1/2 teaspoons oyster sauce |
3 tablespoons peanut oil |
1 teaspoon cornstarch |
Directions:
1. Prepare sauce by adding oyster sauce to chicken broth then whisk.
2. Heat wok or skillet until extremely hot.
3. Add 1 tablespoon of oil & stir fry shrimp, onion & green onion until just cooked then remove.
4. Add 2 tablespoons oil to wok & when hot, add the beaten eggs.
5. Return shrimp & onions to wok.
6. 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.
7. Jiggle, poke & shimmy the omlette to prevent sticking until mostly cooked.
8. Flip or turn omlette & finish cooking on other side for a few second then turn out onto warm plate & cover with foil.
9. Return wok to heat.
10. Add cornstarch to sauce & whisk then add to wok.
11. Boil sauce until thick then pour over omlette.
12. A slight burn on the egg tastes great with the sauce but not too much.
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