Who doesn’t love eggs? They are an ingredient of immense versatility. You can pretty much do anything with eggs – boil, poach, fry, steam, braise – and the end result is always delicious.
Here is a recipe for shrimp omelette, Chinese-style. It is best served with steamed rice and other dishes, for a homey meal and easy weeknight dinner.
Ingredients
- 3 large eggs
- 1 teaspoon oyster sauce
- 1/4 teaspoon fish sauce
- 2 dashes ground white pepper
- 1/4 teaspoon toasted sesame oil
- 1 teaspoon Shaoxing cooking wine
- 1 1/2 tablespoons cooking oil
- 1/2 red onion, cut into rings and halved
- 115g shrimp, peeled and deveined
- 1 stalk spring onion, cut into 5cm lengths
Method
- Beat the eggs with a fork. Add the oyster sauce, fish sauce, white pepper, sesame oil and Shaoxing wine. Mix well.
- Heat up a wok or skillet and add the cooking oil.
- When the oil is hot, saute the onion until aromatic or lightly caramelised. Add the shrimp and stir until they are white on the surface.
- Add the beaten eggs and let the omelette set, about 20-30 seconds.
- Stir, toss and flip the omelette around so it is cooked thoroughly. Use the spatula to break it up into chunks.
- Add the spring onions and stir to combine well.
- Dish out, serve immediately and enjoy.
Tip: Try using crab meat for this recipe instead of shrimp.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.