Chinese Shrimp Omelette

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Shrimp Omelette is one of the most ordered menu in chinese restaurant. The combination of crunchy shrimp and very soft eggs is really mouth-watering.

omelette with shrimp

This is a very nutritious chinese omelette. If you love shrimps, you must know they are very nutritious. You can add as much as 150 gr of shrimps in this recipe.

Most people cook the shrimps too long they become no longer crunchy when served. Or when it comes to omelette, the eggs are overcooked that it is dry.

Then, how come when you order omelette with shrimp in the restaurant, they are always so soft and moist and the shrimps so crunchy?

Well… I admit I tried several times and I failed. Either the shrimps are overcooked or the eggs are still too runny.

After failing so many times, I tried to do some research in Chinese food books that I bought while I was in Taiwan.

And this time I succeeded. My husband and the whole family approved it. The omelette with shrimp came out just like the one we usually ordered at our favorite Chinese restaurant.

Let me share the secret!

Secret Key to Crunchy Shrimp and Soft Eggs

  • To make the shrimp crunchy, you need to wash it clean several times until the water becomes clean.

  • After seasoning, chill for half an hour. This will make the shrimp crunchy.

  • The second step to preserve its crunchiness is to soak in warm water for a while before cooking it with the eggs.

  • Another method is to soak the shrimps with baking soda water for 5 minutes. After 5 minutes, wash with clean water.

  • To cook the eggs soft, every time you see a layer of cooked eggs at the bottom of the wok, push it with your spatula to let the uncooked part fill up the wok.

Shrimp Omelette Recipe

  • 100-150 gr shrimp (peeled and deveined)
  • 5 eggs
  • 2-3 stalks minced leeks

Seasoning for the shrimp

  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp mushroom powder
  • ½ tsp cornstarch
  • 1 tsp oil

Slurry

  • 1 tbsp cornstarch + 1 tbsp water

Seasonings for the eggs

  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp mushroom powder

Instructions

  1. Peel and devein the shrimps. Wash them clean several times until the water is clean.
  2. If you use frozen shrimps, you only need to wash 1-2 times.
  3. Drain the water. Dry the shrimps with kitchen towel.
  4. Put the shrimps in a bowl. Put in the seasonings: salt, pepper, cornstarch, and oil. Stir well until all shrimps is thoroughly covered.
  5. Chill in the fridge for half an hour.
  6. Meanwhile, prepare the egg mixture.
  7. Prepare cornstarch slurry: 1 tbsp cornstarch and 1 tbsp water, mix and stir well.  
  8. Break the eggs in a bowl. Put in seasonings: salt and pepper. Beat the eggs. Add the slurry. Mix well. Add in some minced leeks.
  9. Take out the shrimps from the chiller. Pour warm water to make the shrimps half-cooked. Wait until the color changes a little bit. Drain the water.
  10. Put the shrimps into the egg mixture. Mix well.
  11. Get the wok ready. Pour some cooking oil. Let it heat for a while.
  12. Pour in the egg shrimp mixture. Use medium heat, push each layer of cooked eggs a the bottom of the wok to give space for the uncooked eggs.
  13. Each time the eggs form a layer, push it. Do this until all the eggs are no longer runny. Stir for a while. It takes only 5 minutes the most. Add a bit of oil if needed, but not too much.
  14. Pour the cooked omelette with shrimp into a plate. Garnish with minced leeks. Serve while still hot.

Serving

This shrimp and scrambled eggs are best served with rice and some chilli oil. Or you can just eat it as is, if you are on ketogenic diet. This has very little carbohydrate.

FAQs

Q: Can I use store-bought frozen shrimp?

A: Sure, you can. For practical reason, store-bought frozen shrimp is the best option. You do not to peel or devein the shrimps. And the shrimps are very crunchy.

Q: Can I omit cornstarch from the recipe?

A: Yes. Cornstarch is added to make the egg texture more smooth. If you don’t add cornstarch slurry, the egg will be just like regular omelette.

Q: Can I use other meat such as ground pork or chicken?

A: Yes, of course. You can add ground pork or chicken. You may need to stir fry the ground pork or chicken for a while separately before adding into the scrambled egg.

If you like egg recipe, you may also want to check Tomato Egg Stir-Fry or Egg Foo Young.

Other recipes to pair with this dish:

Here is a complete list of Asian egg dishes that you must know, if you love egg:

20 Asian Egg Dishes

omelette with shrimp

OMELETTE WITH SHRIMP

Yield: 2-3
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes

Omelette with shrimp is one of the most ordered menu in chinese restaurant. The combination of crunchy shrimp and very soft eggs is really mouth-watering.

Ingredients

  • 100-150 gr shrimp (peeled and deveined)
  • 5 eggs
  • 2-3 stalks minced leeks

Seasonings for the shrimps

  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp mushroom powder
  • ½ tsp cornstarch
  • 1 tsp oil

Slurry

  • 1 tbsp cornstarch + 1 tbsp water

Seasonings for the eggs

  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp mushroom powder

Instructions

  1. Peel and devein the shrimps. Wash them clean several times until the water is clean.
  2. If you use frozen shrimps, you only need to wash 1-2 times.
  3. Drain the water. Dry the shrimps with kitchen towel.
  4. Put the shrimps in a bowl. Put in the seasonings: salt, pepper, cornstarch, and oil. Stir well until all shrimps is thoroughly covered.
  5. Chill in the fridge for half an hour.
  6. Meanwhile, prepare the egg mixture.
  7. Prepare cornstarch slurry: 1 tbsp cornstarch and 1 tbsp water, mix and stir well.  
  8. Break the eggs in a bowl. Put in seasonings: salt and pepper. Beat the eggs. Add the slurry. Mix well. Add in some minced leeks.
  9. Take out the shrimps from the chiller. Pour warm water to make the shrimps half-cooked. Wait until the color changes a little bit. Drain the water.
  10. Put the shrimps into the egg mixture. Mix well.
  11. Get the wok ready. Pour some cooking oil. Let it heat for a while.
  12. Pour in the egg shrimp mixture. Use medium heat, push each layer of cooked eggs a the bottom of the wok to give space for the uncooked eggs.
  13. Each time the eggs form a layer, push it. Do this until all the eggs are no longer runny. Stir for a while. It takes only 5 minutes the most. Add a bit of oil if needed, but not too much.
  14. Pour the cooked omelette with shrimp into a plate. Garnish with minced leeks. Serve while still hot.

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