Shrimp Omelets
Shrimp Omelets (China)
1 cup water
4 tpss cornstarch
1 tps granulated sugar
2 tpss soy sauce
2 tpss instant chicken bouillon granules
8 eggs
1/2 tps salt
1/8 tps pepper
8 fresh medium mushrooms
3 Tbspvegetable oil
8 ounces bean sprouts
8 ounces fresh shrimp
4 scallions
1 stalk celery
2 scallions, thinly sliced
Combine water, cornstarch, sugar, soy sauce & bouillon in small saucepan
Cook over medium heat until mixture boils & thickens, about 5 min
Combine eggs, salt & pepper in medium bowl
Beat until frothy
Finely chop mushrooms
Heat 1 tablespoon of the oil in small skillet
Cook mushrooms in the oil 1 minute
Stir mushrooms into egg mixture
Wash & drain sprouts
Remove shells & veins from shrimp
Finely chop shrimp, 4 of the onions & celery
Mix sprouts, shrimp, chopped onions & celery into egg mixture
For EACH omelet, heat 1/2 tablespoon of the oil in large skillet or 7-inch omelet pan
Cook over medium heat until hot
Pour 1/2 cup egg mixture into oil
Cook until light brown, 2 to 3 min on each side
Stack omelets on serving plates
Pour warm soy sauce mixture over omelets
Garnish with sliced scallions
Makes 8 omelets
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