Open-Face Omelet with Shrimp Sauce

Name: Open-Face Omelet with Shrimp Sauce (蝦仁漲蛋)
Yield: It’s ideal for brunch or a luncheon and would serve 4.
Cuisine: Chinese
Ingredients: Minced fresh coriander or parsley (optional); ¼ cup water with 1 tablespoon oil; 1 teaspoon cornstarch dissolved in 1 tablespoon water with 2 teaspoons sesame oil; 4 tablespoons oil; 6 eggs, beaten well with 1 teaspoon salt; ½ cup fresh or frozen peas, parboiled 4 minutes or 30 seconds; ½ pound velveted shrimp; ⅓ cup chicken stock; ½ cup sliced small fresh mushrooms; 1 whole scallion, finely chopped; 2 teaspoons dry sherry; 1 tablespoon light soy sauce

蝦仁漲蛋

Preparation info

It’s ideal for brunch or a luncheon and would serve
4
.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Delicious and pretty, this omelet, water-oil fried, offers a fluffy chewiness.

Ingredients

1 whole scallion, finely chopped
½ cup sliced small fresh mushrooms
½ pound

Asia
China
Lunch
Brunch

Method

Shrimp mixture

Assemble the scallion, mushrooms, velveted shrimp, and peas on your working platter. Combine the soy sauce, sherry, and stock in a small bowl. Beat the eggs with the salt until light and fluffy. Dissolve the cornstarch. Mix the water with the oil. Group all these bowls near the stove.

Heat a wok or large, heavy skillet over high heat unt