Best 5 Chinese Shrimp Omelette Recipes

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Indulge in the irresistible flavors of the Chinese Shrimp Omelette, a culinary masterpiece that tantalizes the taste buds with its delightful combination of textures and vibrant colors. This classic dish, known for its versatility and ease of preparation, is a staple in Chinese cuisine and a popular breakfast or brunch option. With its tender and fluffy eggs, succulent shrimp, and an array of flavorful vegetables, the Chinese Shrimp Omelette promises an explosion of taste in every bite. Whether you're a seasoned cook or a novice in the kitchen, this easy-to-follow recipe guide will guide you through the process of creating this delectable dish. So prepare to embark on a culinary journey and discover the secrets behind this beloved Chinese delicacy.

Here are our top 5 tried and tested recipes!

CHINESE SHRIMP OMELETTE



Chinese Shrimp Omelette image

YUM !! I finally got this down to as good as any omlette I have had in a Chinese restaurant. A great addition to your other chinese dish.

Provided by Captain_67

Categories     Asian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

12 medium shrimp
4 eggs, beaten
1/4 onion, sliced
1 green onion, sliced
1/3 cup chicken broth
1 1/2 teaspoons oyster sauce
3 tablespoons peanut oil
1 teaspoon cornstarch

Steps:

  • Prepare sauce by adding oyster sauce to chicken broth then whisk.
  • Heat wok or skillet until extremely hot.
  • Add 1 tablespoon of oil & stir fry shrimp, onion & green onion until just cooked then remove.
  • Add 2 tablespoons oil to wok & when hot, add the beaten eggs.
  • Return shrimp & onions to wok.
  • Stir in the shrimp once so they become part of the omlette & then let them sit, continue to break holes in the egg between the shrimp to allow raw egg to contact the wok.
  • Jiggle, poke & shimmy the omlette to prevent sticking until mostly cooked.
  • Flip or turn omlette & finish cooking on other side for a few second then turn out onto warm plate & cover with foil.
  • Return wok to heat.
  • Add cornstarch to sauce & whisk then add to wok.
  • Boil sauce until thick then pour over omlette.
  • A "slight" burn on the egg tastes great with the sauce but not too much.

EGG FOO YOUNG (CHINESE OMELETTE)



Egg Foo Young (Chinese omelette) image

Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.

Provided by Nagi

Categories     Mains

Time 25m

Number Of Ingredients 21

4 tsp cornflour / corn starch
1 1/2 tbsp light soy sauce (, or all purpose (Note 2))
2 tsp Oyster Sauce
1 tbsp Chinese Cooking Wine ((shaoxing wine) OR Mirin (Note 3))
1/2 tsp sesame oil
1 cup / 250 ml water
Dash of white pepper
6 eggs
2 cups bean sprouts ((just eyeball it))
4 shallots/green onions (, white part only, sliced)
Salt and white pepper
2 tbsp vegetable oil
1 tsp sesame oil
1 garlic clove (, finely chopped)
ONE Filling of Choice, below (Prawn or Pork)
100 - 120g/3.5 - 4 oz chopped raw small prawns/shrimp (, peeled and deveined (Note 4))
100 - 120g/3.5 - 4 oz ground/mince pork ((or chicken, turkey, beef or veal))
1/2 tsp EACH soy sauce and Oyster Sauce
1/4 tsp sugar
Dash of sesame oil
Sesame seeds, sliced green onion

Steps:

  • Mix cornflour and soy sauce. Then add remaining ingredients.
  • Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
  • MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
  • Place pork in a bowl, add remaining ingredients. Use fork to mix through.
  • Whisk eggs in a bowl.
  • Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
  • Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
  • Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
  • Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
  • Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
  • Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

Nutrition Facts : Calories 227 kcal, Carbohydrate 7 g, Protein 16 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 309 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SHRIMP OMELETTE



Shrimp Omelette image

The best shrimp omelette with eggs, red onion and shrimp. This Chinese shrimp omelette recipe is so easy and great with just about anything.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 15m

Number Of Ingredients 10

3 large eggs
1 teaspoon oyster sauce
1/4 teaspoon fish sauce
2 dashes ground white pepper
1/4 teaspoon toasted sesame oil
1 teaspoon Shaoxing cooking wine
1 1/2 tablespoons cooking oil
1/2 red onion, cut into rings and then cut the rings into halves
4 oz. shrimp, peeled and deveined
1 stalk scallion, cut into 2-inch length (5 cm)

Steps:

  • Beat the eggs with a fork or a pair of chopsticks. Add the oyster sauce, fish sauce, white pepper, sesame oil and Shaoxing wine, stir to mix well.
  • Heat up a wok or skillet, add the cooking oil.
  • When the wok or skillet is fully heated, sauté the onion until aromatic or lightly caramelized. Add the shrimp and stir until they turn white on the surface. Add the beaten eggs. Let the omelette set, about 20-30 seconds.
  • Stir, toss and flip the eggs around and cook thoroughly. Use the spatula to break up into chunks. Add the scallions, stir to combine well. Dish out and serve immediately.

Nutrition Facts : Calories 140 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 199 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 people, Sodium 323 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

EGG FOO YUNG (PORK AND SHRIMP OMELETS)



Egg Foo Yung (Pork and Shrimp Omelets) image

Feel free to add pea tips or other vegetables, minced hot chiles...whatever you like. There are no rules here.

Provided by Andrew Zimmern

Categories     main-dish

Time 50m

Yield 4 medium-sized omelets

Number Of Ingredients 32

2 tablespoons peanut oil
2 ounces minced or ground pork
6 large shrimp, peeled, deveined and chopped
1 teaspoon soy sauce
1 teaspoon oyster sauce
Kosher salt and freshly ground black pepper
8 extra-large eggs
3 to 4 leaves napa cabbage, thinly sliced (a generous 2 cups)
1 large carrot, shredded
3 scallions, thinly sliced on the bias
1/2 cup frozen peas, thawed and rinsed in very hot water for 90 seconds
1 large handful soy or mung bean sprouts
1 teaspoon grated ginger
Kosher salt
6 to 8 tablespoons peanut oil, for frying
Egg Foo Yung Sauce, for serving, recipe follow
Sauce #2, for serving, recipe follows
1/2 cup rich homemade chicken stock
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
2 teaspoons sugar
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or sake
2/3 cup white (shiro) miso
3 large egg yolks
1/2 cup sake
1/4 cup plus 3 tablespoons sugar
1/4 cup rich homemade beef stock
1 tablespoon oyster sauce
1/2 teaspoon dashi no moto (instant dashi)
2 tablespoons toasted sesame oil

Steps:

  • Prepare the pork and shrimp: Preheat a wok over high heat until hot. Add the peanut oil and swirl to coat. Add the pork and shrimp and cook, stirring, for 1 minute. Add the soy sauce and oyster sauce; season with salt and pepper. Cook, stirring, for another minute or so. Transfer the pork and shrimp to a plate and set aside to cool. Wipe out the wok.
  • Meanwhile, make the omelets: Beat the eggs in a large bowl. Add the cabbage, carrot, scallions, peas, bean sprouts, ginger, and the reserved pork and shrimp and stir well to combine. Do not season; salting now will make these omelets watery.
  • Preheat the wok over medium heat. Add 2 tablespoons of the oil and one-fourth of the omelet mixture and cook, until the egg is set, about 1 minute. If needed, add a bit more of the beaten egg, pushing in the edges to make the omelet round. Flip and cook until the omelet starts to tighten and brown at the edges, 1 minute. Transfer to a plate. Repeat to make 3 more omelets, adding more oil to the wok as needed. Season the egg foo yung with salt and serve with one or both of the sauces.
  • Whisk together all of the ingredients and heat in a small saucepan until simmering. Remove from the heat, cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm before serving.
  • Bring a medium saucepan of water to a simmer. Meanwhile, combine all of the ingredients except the sesame oil in a medium stainless steel bowl. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the yolks set, 5 to 7 minutes. Whisk in the sesame oil. Taste and add more sugar, if desired. Cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm gently before serving.

HEARTY SHRIMP OMELET



Hearty Shrimp Omelet image

"I've been cooking for 30 years and enjoy making quick, easy and tasty meals," relates Greg Parsons of Candor, North Carolina. "This coastal-inspired omelet is a breeze to prepare. Your dining partner is sure to exclaim, 'Wow, what a meal.'"

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 15

10 uncooked small shrimp, peeled and deveined
1/4 cup chopped sweet red pepper
1 bacon strip, cooked and crumbled
1 green onion, finely chopped
1 tablespoon lemon juice
2 teaspoons diced seeded jalapeno pepper
1/4 teaspoon dried basil
1/4 teaspoon Greek seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons butter, divided
4 large eggs, lightly beaten
1/2 cup shredded Monterey Jack cheese
1 teaspoon minced fresh parsley

Steps:

  • In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.

Nutrition Facts : Calories 498 calories, Fat 39g fat (17g saturated fat), Cholesterol 591mg cholesterol, Sodium 690mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.

Tips:

  • Use medium-sized shrimp for a better texture.
  • Marinate the shrimp in cornstarch and egg white before cooking to make them more tender.
  • Use a non-stick skillet to prevent the omelette from sticking.
  • Cook the omelette over medium heat so that it cooks evenly.
  • Serve the omelette immediately with your favorite dipping sauce.

Conclusion:

This Chinese shrimp omelet is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover shrimp. The omelette is light and fluffy, and the shrimp are tender and flavorful. Serve the omelette with your favorite dipping sauce and enjoy!

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