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.

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