Chinese Shrimp Omelette
Chinese Shrimp Omelette is loaded with plump, juicy shrimp with fluffy eggs and aromatic scallions, that’s simple and satisfying. Perfect for breakfast, lunch, or dinner—this super easy recipe brings restaurant-quality taste to your kitchen. Want the secret to getting the eggs fluffy?
Servings: 4 portions
Calories: 121kcal
Ingredients
- 150 gr shrimp peeled and deveined
- 5 eggs
- 2 stalks scallion
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
- Peel and devein the shrimp. Rinse them thoroughly until the water runs clear. Drain the water. Pat dry the shrimps with kitchen towel. Place shrimp in a bowl and add seasonings. Stir well until all shrimp are thoroughly coated. Chill shrimp in the fridge for 30 minutes.
- Prepare cornstarch slurry (mix 1 tbsp cornstarch with 1 tbsp water until smooth). Crack eggs into a bowl and beat with a fork. Season with salt, pepper, then beat again. Add cornstarch slurry and mix well.
- Stir in minced green onion. Remove shrimp from fridge. Briefly blanch in warm water until slightly pink (about 30 seconds). Drain immediately.
- Fold shrimp into egg mixture and mix well. Heat oil in wok over medium heat. Pour in egg-shrimp mixture.
- As edges set, gently push cooked portions toward center, tilting wok to let uncooked egg flow underneath. Repeat until eggs are just set (about 5 minutes total), adding a drizzle of oil only if needed. Transfer to serving plate immediately. Garnish with fresh minced leeks. Serve hot.
Video
Notes
- If using frozen shrimp, rinse them once or twice after thawing. For fresh shrimp, wash thoroughly until the shrimp no longer feel slippery for a cleaner texture and flavor.
- Deveining the shrimp is important because it removes impurities and improves the overall texture of the shrimp omelette.
- For extra juicy and slightly crunchy shrimp, briefly soak the shrimp in baking soda water before cooking, just like many Chinese restaurants do.
- Adding a small amount of cornstarch helps create soft, silky eggs and keeps the shrimp tender. Avoid adding too much, or the omelette may become gummy.
- Cook the eggs gently over medium heat to keep them fluffy, soft, and slightly silky in the center.
Nutrition
Serving: 1portion | Calories: 121kcal | Carbohydrates: 1g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 265mg | Sodium: 704mg | Potassium: 179mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 307IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg