Silky and Fluffy Shrimp Omelette (Chinese Style)
Sweet tender shrimp wrapped in a silky fluffy egg scramble. My Chinese shrimp omelet is so simple SO delicious. This traditional Chinese dish is ridiculously quick and easy to make. Just add my two foolproof ingredients for fluffy eggs every time!
Equipment
- non stick frying pan or carbon steel wok
Ingredients
- 3 large eggs
- 4 oz shrimp (31-40) peeled and deveined (Note 1)
- 1½ Tbsp. water
- 1½ tsp cornstarch
- ¼ tsp salt + extra pinch
- ⅛ tsp white pepper
- ¼ tsp sesame oil
- ¼ tsp fish sauce
- neutral oil for frying
- chopped scallions (for garnish)
Instructions
Prepare Eggs and Shrimp
- Whisk large eggs until homogenous and frothy. (see pictures in post)
- Add the salt and set aside for 15 minutes at room temperature.
- Blot shrimps of any excess water. Add a pinch of salt and the white pepper. Mix thoroughly.
- Mix the water and cornstarch in a small dish until a slurry forms.
- After 15 minutes, the egg should be darker in color. Add the corn starch slurry, sesame oil and fish sauce. Mix thoroughly.
Cook Shrimp Omelette
- Heat oil in a fry pan or wok on medium/high heat.
- When oil is hot, add shrimps and cook for about a minute until color starts to change and the shrimps begin to curl.
- Lower heat to medium. Re-whisk eggs one more time until frothy again and pour over shrimp.
- Move eggs around with a silicon spatula, scraping the sides as they set toward the center and tilting the pan to let the raw egg run out and cook. Continue to cook, scrape and tilt until most of the eggs are solid, moist curds. About 45 seconds - 1 minute.
- With about 10% liquid egg remaining, fold over the egg on itself (with the liquid part of the egg covered) and remove from heat. Let sit for 15 seconds to finish cooking. (Note 2)
- Remove from the pan and serve immediately. Garnish with some chopped scallions.
Notes
Substitutions:
Cornstarch - Use tapioca or arrowroot starch in place of cornstarch.Notes:
Note 1: You can use frozen or fresh shrimp for the recipe. Quickly defrost frozen shrimp by soaking it in cool water and let it sit for 15 minutes. Remove any ice and shrimp should soften. If not, replace water and sit for an additional 10 minutes. Note 2: Eggs should only be slightly watery and underdone when removing from heat. Cover the watery part with solid egg to finish them off. Waiting for eggs to be fully cooked and solid before removing from heat will guarantee overcooked eggs at serving. Tried this recipe?Let us know how it was!