Recipe for Shrimp Omeletes


1 cup (250 ml) water
4 teaspoon (20 ml) cornstarch
1 teaspoon (5 ml) sugar
2 teaspoon (10 ml) soy sauce
2 teaspoon (10 ml) instant chicken bouillon gr; anules
8 eggs
1/2 teaspoon (2 ml) salt
1/8 teaspoon (0.5 ml) pepper
8 fresh medium mushrooms
3 tablespoon (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).

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