Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, asian shrimp omelet. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Asian Shrimp Omelet is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Asian Shrimp Omelet is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have asian shrimp omelet using 20 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Asian Shrimp Omelet:
- Get 1/2 pound medium peeled shrimp, tails removed
- Prepare 1/4 cup soy sauce
- Make ready 1 tsp rice vinegar
- Prepare 1 1/2 tsp peanut butter
- Prepare 2 tsp sesame oil
- Prepare 1/2 guava juice
- Get Juice from 1/2 an orange
- Take 2 tsp minced/ fresh ginger
- Prepare 1/4 of a fresh jalapeño, minced
- Get 2 tsp minced green onion
- Prepare 1 tsp honey
- Take 1 tsp black pepper
- Take 1/2 tsp salt
- Make ready 1/2 minced white onion
- Get 1/2 cup slice mushrooms
- Make ready 1 tbsp canola oil or vegetable oil
- Make ready 4 eggs
- Make ready 1 tsp cilantro, chopped
- Prepare 1 handful bean sprouts
- Make ready 1 tsp corn starch
In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). Bring a large saucepan of lightly salted water to a boil. The perfect result is neither a shrimps stir-fry, pan-fried egg or an omelet. It should look like a scrambled egg but is smoother and slightly runny.
Steps to make Asian Shrimp Omelet:
- In a bowl, combine soy sauce, rice vinegar, peanut butter, sesame oil, jalapeño, orange juice, guava juice, ginger, honey, and salt@peper
- Stir together and pour into a Ziplock bag. Add your shrimp in the bag and marinate in the fridge for 30 minutes.
- While your shrimp is marinating, slice and roughly chop the mushrooms and mince the onion.
- 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.
- Remove shrimp from marinade and add it to the onion and mushroom mixture.
- Put marinade and corn starch in a small sauce pan over medium-low heat and boil until it is thick and becomes a sauce.
- In a small bowl, lightly beat eggs, then add them to medium pan over medium heat.
- Add the shrimp, mushrooms, onions, and a few tablespoons of the sauce to the eggs so the become part of the omelet.
- 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)
This appearance matches the Chinese name of the dish 滑蛋虾仁 , which means 'smooth egg with shrimps.'. This type of Thai-style omelet features multiple soft inner layers and crispy edges. It's made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick and easy. Lots of smoking hot oil is necessary in ensuring success. Note: Serve Khai Jiao on top of steamed jasmine rice.
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