Open-Face Omelet with Shrimp Sauce


Preparation info
  • It’s ideal for brunch or a luncheon and would serve


    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

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


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


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