Quick omelette with shrimp and peas recipe

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  • Yield: 4 Servingsas part of multicourse meal


  • ¼ lb (125 g) raw shrimp, cut in half lengthwise
  • Generous pinch of salt
  • ½ teaspoon cornstarch
  • Pinch of sugar
  • 1 teaspoon sesame oil, divided
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon water
  • 2 tablespoons high-heat cooking oil, divided
  • 4 eggs, beaten
  • ½ cup (80 g) frozen or fresh peas
  • A few sprigs of fresh cilantro (coriander), minced
How to Make It
  1. In a bowl, combine the shrimp with the salt, cornstarch, sugar and ½ teaspoon of the sesame oil.
  2. In a separate small bowl, combine the soy sauce, oyster sauce, water and remaining ½ teaspoon of sesame oil.
  3. Set a wok or frying pan over high heat. When a bead of water sizzles and evaporates upon contact, add 1 tablespoon of the cooking oil and swirl to coat. Add the shrimp to the wok, keeping them in one layer. Stir-fry for 1 minute, until cooked through. Dish the shrimp out onto a plate, keeping as much oil in the pan as possible.
  4. Return the pan to medium-high heat and when hot add the remaining 1 tablespoon of cooking oil. Pour the beaten eggs into the pan and gently scramble and fry until the edges are firming up but the middle is still runny. Add the peas to the top of the eggs and continue to fry. Pour the soy sauce mixture over the eggs and when the eggs are set, turn off the heat. Dish onto the serving plate and spoon the cooked shrimp over the top. Sprinkle on the minced cilantro.

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