Shrimp omeletes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | (250 mL) water |
| 4 | teaspoons | (20 mL) cornstarch |
| 1 | teaspoon | (5 mL) sugar |
| 2 | teaspoons | (10 mL) soy sauce |
| 2 | teaspoons | (10 mL) instant chicken bouillon granules |
| 8 | Eggs | |
| ½ | teaspoon | (2 mL) salt |
| ⅛ | teaspoon | (0.5 mL) pepper |
| 8 | Fresh medium mushrooms | |
| 3 | tablespoons | (45 mL) vegetable oil |
| 8 | Ounces (225 g) bean sprouts | |
| 8 | Ounces (225 g) fresh shrimp | |
| 4 | Green onions | |
| 1 | Stalk celery | |
| 2 | Green onions, thinly sliced | |
Directions
These are called "omelets" but they're really a foo-young variation.
Yummy stuff and easy to do. 1. Combine water, cornstarch, sugar, soy sauce and bouillon in small saucepan. Cook over medium beat until mixture boils and thickens, about 5 minutes. 2. Combine eggs, salt and pepper in medium bowl. Beat until frothy. 3. 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. 4. 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. 5. For each omelet, heat ½ tablespoon (7 mL) of the oil in large skillet or 7-inch (18 cm) omelet pan. 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. Makes 4 servings (2 omelets each). From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide, Publications International LTD, 1980.
ISBN 0-517-322455. Posted by Stephen Ceideberg; March 1 1993.