If you've never had an Cantonese-style omelet, then you're in for a treat. This recipe marries shrimp, eggs and oil, yes, oil, to deliver a light, fluffy omelet that will delight your diners.
- 12 ounces shrimp, shelled and deveined
- 8 large eggs (at room temperature--very important)
- ¾ teaspoon salt, or to taste
- ¼ teaspoon ground white pepper, to taste)
- 1 teaspoon sesame oil
- 3 scallions, chopped
- ¼ cup toon sprouts
- ¼ cup canola oil
Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature.
Beat your eggs in a large bowl and add salt, white pepper, and sesame oil.
Chop the scallions and wash your toon sprouts.
Set aside a bit of chopped scallion for the garnish and add the rest to the egg mixture.
Boil about 3 cups of water and toss in your shrimp briefly, just until they turn pink. Drain and quickly rinse the shrimp, then add them, still warm to the egg mixture.
Next, heat the wok on high until nearly smoking and add ¼ cup canola oil.
Swirl the oil around the wok thoroughly and pour in your egg mixture.
Use a wooden spoon or spatula and fold the eggs gently but quickly, kind of like you're making scrambled eggs.
Use spatula to keep eggs from browning. You want to avoid any browning in the eggs. You want light, fluffy clouds of egg with shrimp well-distributed.
Once the eggs are done, but not overcook, move them to a plate, top with scallions and/or bean sprouts, and serve with steamed rice.
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