Shrimp Omelets

Shrimp Omelets

Shrimp Omelets


Makes 4 servings


3 to 5 tablespoons vegetable oil, divided
8 fresh medium mushrooms, finely chopped
4 teaspoons cornstarch
1 cup water
2 teaspoons soy sauce
2 teaspoons instant chicken bouillon granules
1 teaspoon sugar
8 eggs
1/2 teaspoon salt
1/8 teaspoon black pepper
8 ounces bean sprouts
8 ounces shrimp, shelled, deveined and finely chopped
4 green onions with tops, finely chopped
1 stalk celery, finely chopped
Cooked whole shrimp and slivered green onions for garnish


  1. Heat 1 tablespoon oil in small skillet. Add mushrooms; cook 1 minute. Remove from skillet; set aside.
  2. Combine cornstarch, water, soy sauce, bouillon granules and sugar in small saucepan. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Keep warm.
  3. Combine eggs, salt and pepper in large bowl. Beat until frothy. Add sprouts, shrimp, chopped onions, celery and mushrooms; mix well.
  4. For each omelet, heat 1/2 tablespoon oil in 7-inch omelet pan or skillet. Pour 1/2 cup egg mixture into pan. Cook until lightly browned, 2 to 3 minutes on each side, gently pushing cooked portion to center and tilting skillet to allow uncooked portion to flow underneath.
  5. Stack omelets on serving plate. Pour warm soy sauce mixture over omelets. Garnish, if desired.

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