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Shrimps Omelets with Oyster Sauce Recipe

Shrimps Omelets with Oyster Sauce Recipe

Ingredients :

400 g raw shrimps

2 dried Chinese mushrooms, soaked in hot water

4 tablespoons cooking oil

5 cm finely grated fresh ginger

1/2 cups drained canned bamboo shoots, chopped roughly

7 chopped scallions

5 eggs

2 tablespoons water

1/2 teaspoon ground white pepper

3 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons Chinese rice wine

2 teaspoons cornstarch

1 teaspoon water

Salt to taste

Sliced scallion for garnishing


Method :

Slice the soaked mushrooms finely, discarding the hard stem. Shell and devein the shrimps, then chop roughly. Heat a wok with 1 tablespoon oil and stir-fry the ginger and shrimp meat over very high heat for about 2 minutes. Transfer to a plate. Add the bamboo shoots, spring onion and mushrooms and stir-fry for 1 minute. Transfer to a plate and wipe the wok clean with paper towel. Beat the eggs, water, salt and pepper in a bowl until foamy. Add the remaining oil to the wok, swirling it around to coat the base and sides. Heat the wok until it is extremely hot and the oil is slightly smoking. Give the egg mixture a quick whisk again and pour it into the very hot wok, Swirling the wok a little so the egg mixture coats the side to 1/2 cm thickness. Cook for 1 minute. Using a slotted spoon to drain away any juices, carefully and quickly spoon the shrimp and bamboo shoot mixture over the omelet. Gently lift the edge of the omelet with a spatula and tilt the wok so some of the uncooked egg from the centre runs underneath. Repeat this at a couple of different places around the omelet. Cook for about 2 minutes until the base is crisp brown and has set. Divide the omelet into 4 or 5 sections, cutting it with the spatula, and turn each section over to cook the other side. When each section is lightly set underneath, transfer it to a platter, arranging the slices as they were in the wok. Add the oyster sauce, soy sauce and rice wine to the wok. Mix the cornstarch and water and add to the wok, stirring constantly until the sauce boils and thickens slightly. Spoon over the omelet, garnish with scallion and serve hot.


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