Asian Shrimp Omelet
I entered a cooking competition a couple of months back and placed in 3rd. This is one of my most important dishes I’ve ever made in my life and what also had lifted up my cooking/baking career.
Asian Shrimp Omelet
I entered a cooking competition a couple of months back and placed in 3rd. This is one of my most important dishes I’ve ever made in my life and what also had lifted up my cooking/baking career.
Cooking Instructions
- 1
In a bowl, combine soy sauce, rice vinegar, peanut butter, sesame oil, jalapeño, orange juice, guava juice, ginger, honey, and salt@peper
- 2
Stir together and pour into a Ziplock bag. Add your shrimp in the bag and marinate in the fridge for 30 minutes.
- 3
While your shrimp is marinating, slice and roughly chop the mushrooms and mince the onion.
- 4
In a small pan over medium heat, sauté the mushroom and onions in either canola oil or vegetable oil until the onions are translucent, about 3-4 minutes.
- 5
Remove shrimp from marinade and add it to the onion and mushroom mixture.
- 6
Put marinade and corn starch in a small sauce pan over medium-low heat and boil until it is thick and becomes a sauce.
- 7
In a small bowl, lightly beat eggs, then add them to medium pan over medium heat.
- 8
Add the shrimp, mushrooms, onions, and a few tablespoons of the sauce to the eggs so the become part of the omelet.
- 9
Let the egg mixture sit to cook, occasionally shimmying the pan to prevent from sticking, until mostly cooked. Fold omelet in half, transfer it onto a plate and serve with sauce. (If desired garnish with some chopped green onion)
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