Chinese Shrimp Omelette

"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."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Dave S. photo by Dave S.
Ready In:
15mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Prepare sauce by adding oyster sauce to chicken broth then whisk.
  • Heat wok or skillet until extremely hot.
  • Add 1 tablespoon of oil & stir fry shrimp, onion & green onion until just cooked then remove.
  • Add 2 tablespoons oil to wok & when hot, add the beaten eggs.
  • Return shrimp & onions to wok.
  • 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.
  • Jiggle, poke & shimmy the omlette to prevent sticking until mostly cooked.
  • Flip or turn omlette & finish cooking on other side for a few second then turn out onto warm plate & cover with foil.
  • Return wok to heat.
  • Add cornstarch to sauce & whisk then add to wok.
  • Boil sauce until thick then pour over omlette.
  • A "slight" burn on the egg tastes great with the sauce but not too much.

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Reviews

  1. This was so easy to make. Great quick dinner. Definitely made my night easier!! I might add some soy sauce next time for a little kick. Thanks captain!
     
  2. Thanks for the recipe!!! It is fantastic!!! Made it last week for dinner & making it again tonight. Like other review, I added a little soy sauce to both the egg mixture & sauce & a few extra vegetables...it was delicious! Thanks again : )
     
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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I moved from Australia to Pennsylvania USA in 2003. Australia & America are both multicultural countries which gives us a deliciously diverse menu. I am having fun with the Southern styles as well as Cajun & Creole influences. Australia is a young country & up until World War II we had mostly bland foods from England & Ireland. Post WWII saw a huge influx of families from Europe & Medditeranian areas to Australia which included my Dutch father as a boy with his parents & six siblings. Thankfully this motley crew of immigrants from around the globe have shared fantastic meats, cheeses, pastries & spices with us. Australia now enjoys fine foods from all over Asia, Italy, Greece, India, Europe, The Middle East & the list is still growing. Yes,... we still enjoy Fish n Chips too! Living in Central PA I really miss seafood, I have not found a fish that I like yet & most people don't even know what squid looks like. Most people around here won't eat prawns (shrimp) unless its cooked & peeled for them. I used to fish Sydney Harbor & catch my own fish on lures and crabs on a hand line. Aussies love a "Barbie" but I must admit, Nobody owns BBQ like America. After a few summers of smoking & cooking over smoldering charcoal, this Aussie has now worn many varieties of BBQ sauce from different parts of The USA on his cheeks. Sweet, tangy or the White sauce from Alabama,.... its all great. Pictured with me is my granddaughter Alexis who is "helping" Pop search for recipe's on Recipe Zaar. CHEERS & BEERS,... Captain <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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