Title: Shrimp Omeletes
Categories: Chinese Egg Ceideburg
Yield: 4 Servings
| 1 | c | (250 mL) water |
| 4 | ts | (20 mL) cornstarch |
| 1 | ts | (5 mL) sugar |
| 2 | ts | (10 mL) soy sauce |
| 2 | ts | (10 mL) instant chicken bouillon granules |
| 8 | | Eggs |
| 1/2 | ts | (2 mL) salt |
| 1/8 | ts | (0.5 mL) pepper |
| 8 | | Fresh medium mushrooms |
| 3 | tb | (45 mL) vegetable oil |
| 8 | | Ounces (225 g) bean sprouts |
| 8 | | Ounces (225 g) fresh shrimp |
| 4 | | Green onions |
| 1 | | Stalk celery |
| 2 | | Green onions, thinly sliced |
These are called "omelets" but they're really a foo-young variation. Yummy
stuff and easy to do. 1. Combine water, cornstarch, sugar, soy sauce and
bouillon in small saucepan. Cook over medium beat until mixture boils and
thickens, about 5 minutes. 2. Combine eggs, salt and pepper in medium bowl.
Beat until frothy. 3. Finely chop mushrooms. Heat 1 tablespoon (15 mL) of
the oil in small skillet. Cook mushrooms in the oil for 1 minute. Stir
mushrooms into egg mixture. 4. Wash and drain sprouts. Remove shells and
veins from shrimp. Finely chop shrimp, 4 of the onions and celery. Mix
sprouts, shrimp, chopped onions and celery into egg mixture. 5. For each
omelet, heat 1/2 tablespoon (7 mL) of the oil in large skillet or 7-inch
(18 cm) omelet pan. Cook over medium heat until hot. Pour 1/2 cup (125 mL)
egg mixture into oil. Cook until light brown, 2 to 3 minutes on each side.
Stack omelets on serving plates. Pour warm soy sauce mixture over omelets.
Garnish with sliced green onions. Makes 4 servings (2 omelets each). From
"Chinese Cooking Class Cookbook" by the Editors of Consumer Guide,
Publications International LTD, 1980. ISBN 0-517-322455. Posted by Stephen
Ceideberg; March 1 1993.