Ingredients
Omelet
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1 tablespoon vegetable oil (or any neutral oil)
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3 large eggs
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4 oz jumbo shrimp, peeled & deveined
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1 cup bean sprouts (soy or mung bean)
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2 small shallots, finely diced
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½ teaspoon sesame oil
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⅛ teaspoon salt
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⅛ teaspoon black pepper
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½ green onion, finely chopped (for garnish)
Savory Gravy
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½ cup low-sodium chicken stock (or beef or vegetable stock)
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½ tablespoon oyster sauce (or vegetarian stir-fry sauce)
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½ tablespoon cornstarch (or potato/tapioca starch)
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½ teaspoon regular soy sauce
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½ teaspoon Shaoxing wine or dry sherry (or broth for non-alcoholic)
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½ teaspoon sesame oil
Instructions
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Prep the shrimp: Chop shrimp into small bite-size pieces for even cooking.
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Mix the eggs: In a bowl, whisk eggs, sesame oil, salt, and black pepper until smooth .
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Add fillings: Stir in shrimp, bean sprouts, and diced shallots until evenly combined.
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Cook patties: Heat oil in a skillet over medium heat. Spoon egg mixture into 2 large rounds. Cook 2–3 minutes per side until golden and set .
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Make the gravy: While patties cook, whisk all gravy ingredients in a small pan. Simmer over medium heat 1–2 minutes until thick and glossy.
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Serve: Spoon warm gravy over egg patties and garnish with green onions .
- Prep Time: 9minutes
- Cook Time: 6 minutes
Nutrition
- Calories: 110kcal
- Sugar: 3g
- Fat: 1g
- Carbohydrates: 7g
- Protein: 10g