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Shrimp Omelets (China)
1 cup water
4 teaspoons cornstarch
1 teaspoon granulated sugar
2 teaspoons soy sauce
2 teaspoons instant chicken bouillon granules
8 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
8 fresh medium mushrooms
3 tablespoons vegetable oil
8 ounces bean sprouts
8 ounces fresh shrimp
4 scallions
1 stalk celery
2 scallions, thinly sliced
Combine water, cornstarch, sugar, soy sauce and bouillon in small saucepan. Cook over medium heat until mixture boils and thickens, about 5 minutes. Combine eggs, salt and 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 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.
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 minutes on each side. Stack omelets on serving plates. Pour warm soy sauce mixture over omelets. Garnish with sliced scallions.
Makes 8 omelets.
