Shrimp Omelette
A classic Zhejiang home-style dish, this recipe uses egg as its base, mixed with shrimp and green peas before baking. It has a tender, fresh texture and is packed with nutrients.
Ingredients
Eggs (beaten with seasonings)
4
Fresh shrimp (peeled, deveined, rinsed)
2 liang (about 80 g)
Green peas (blanched in boiling water)
2 tbsp
Oil (for cooking)
4 tbsp
Cilantro (for garnish)
1
Salt (for shrimp seasoning)
1/8 tsp
White pepper (for shrimp seasoning)
1/8 tsp
Cornstarch (for shrimp seasoning)
1/2 tbsp
Egg white (for shrimp seasoning)
1 tbsp
Salad oil (for shrimp seasoning)
1 tbsp
Cooking wine (for shrimp seasoning)
1/2 tsp
Salt (for egg seasoning)
1/4 tsp
White pepper (for egg seasoning)
a pinch
Instructions
1
Marinate the shrimp
Peel, devein, and rinse the shrimp. Season with the shrimp salt and white pepper and stir to combine. Add the cornstarch and egg white and mix well, then stir in the cooking wine and salad oil.
2
Blanch-fry the shrimp
Heat the oil until it shimmers slightly, add the shrimp and poach them through, then drain off the oil.
3
Blanch the green peas
Drop the green peas into boiling water briefly to blanch them.
4
Beat the eggs
Beat the eggs together with the egg seasonings (1/4 tsp salt and a pinch of white pepper) until well combined.
5
Cook the omelette
Heat 4 tbsp of oil, pour in the egg mixture, and when it is half-set add the shrimp and green peas. Cook until just done. Alternatively, flip the omelette over to finish cooking through.
6
Plate the dish
Transfer the shrimp omelette to a serving plate, garnish with cilantro, and cut into long slices at the table for serving.
