Chinese Shrimp Omelette
Discover the irresistible flavors of a Chinese Shrimp Omelette—a quick and elegant dish that elevates everyday eggs into a restaurant-worthy meal. This recipe features tender shrimp marinated in soy sauce and sesame oil, paired with fluffy eggs infused with a pinch of white pepper for subtle heat. The addition of minced garlic and vibrant green onions brings layers of savory aroma and freshness, while a drizzle of cornstarch slurry ensures a velvety finish. Cooked to golden perfection in just 10 minutes, this dish is perfect for a satisfying breakfast, lunch, or light dinner. Serve it hot and enjoy a delightful fusion of textures and flavors, ideal for seafood lovers and fans of Chinese-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 150 grams raw shrimp (peeled and deveined)
- 2 stalks green onions (finely chopped)
- 1 clove garlic (minced)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 teaspoons water
- 2 tablespoons vegetable oil
- 1 pinch salt
- 1 pinch white pepper
Instructions
In a small bowl, combine the cornstarch and water, stirring until smooth. Set aside.
Roughly chop the shrimp into bite-sized pieces and place them in a medium bowl. Add the soy sauce, sesame oil, and a small pinch of salt. Stir to coat the shrimp evenly and let it marinate for 5 minutes.
Crack the eggs into a separate bowl and beat them well using a fork or whisk. Season the eggs with a pinch of salt and white pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2 minutes, stirring occasionally, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Wipe the skillet clean with a paper towel and add the remaining 1 tablespoon of vegetable oil. Heat over medium heat.
Pour the beaten eggs into the skillet, tilting it slightly to spread the eggs evenly. Let the eggs cook undisturbed for about 30 seconds until they start to set at the edges.
Sprinkle the cooked shrimp and chopped green onions evenly over one half of the omelette.
Drizzle the cornstarch mixture over the shrimp and green onions, quickly folding the other half of the omelette over the top to enclose the filling.
Cook for another 1-2 minutes, pressing lightly with a spatula to seal the edges, until the omelette is fully cooked and golden on the bottom.
Slide the omelette onto a plate, garnish with additional green onions if desired, and serve hot.
Nutrition Facts
Calories |
805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 1028 mg | 342% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 245 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
