Chinese Shrimp Omelette. A silky-smooth savoury egg omelette with bouncy chewy shrimp and scallions. This easy and quick side dish comes together in just 15 minutes or less. It’s a staple in many Chinese households and tastes incredible when cooked in a smoky wok. Great as a side for dinner or lunch.
I remember my mom would make this Asian shrimp omelette for us a lot! Especially when she was out of dinner ideas as it was so quick, delicious and it went so well with hot steamed rice. It’s one of those dishes where each household has their own way of making it and this is my version of it.
This Chinese egg shrimp omelette is a great and super convenient if you have a lot of eggs and frozen shrimp. The flavour from the shrimp egg-cellently compliments the smooth eggs. If you like a Chinese omelette that is less smooth and silky, cook this on high heat and the browned omelette tastes just as good! Especially if you cook this omelette in a well seasoned wok as the wok gives off a smoky flavour, also known as, “wok hei” which means breathe of wok.
Easy to make!
This 6-ingredient Chinese shrimp and egg omelette is REALLY easy to make! Whisk the eggs, scallions, soy sauce and sesame oil together until smooth.
Then in a well seasoned wok or non-stick pan, bring it to medium heat. Add cooking oil. If you’re cooking in a wok, allow the oil to smoke (if you’re not using a wok skip this step).
Next toss in your shrimp and fry until pink and curled. Then lower the heat to LOW setting.
Pour your egg mixture in and begin stirring the eggs with the shrimp until they become smooth, luscious and form shape but remains wet looking. Remove off heat and transfer to a serving plate to enjoy!
Tips for this Chinese shrimp omelet recipe
Below are tips on making this Chinese shrimp omelette:
- Source quality eggs that are fresh and bright in yolk colour. I like buying the ones with free-run kind with omega 3’s as they have orange yolks.
- Use black tiger or a larger white shrimp and get the peeled deveined ones to make your life easier.
- Finely slice the scallions and pre-mix this into your egg mixture along with the soy sauce and sesame oil until well combined. We want every ounce of that egg to taste of that savoury flavour.
- Only fry your shrimp just until pink and curled. Do not over cook.
- Keep your heat low when you pour in your eggs for silky smooth eggs that are not overcooked.
- However, if you like a harder less smooth texture fry that omelette to your desired texture. This is equally as a delicious!
Other Egg recipes you may like!
If you enjoyed this Chinese shrimp omelette recipe you may enjoy these recipes:
HONG KONG HAM EGG SANDWICH
GYERAN BAP KOREAN EGG RICE
KOREAN EGG ROLL KIMBAP
KOREAN EGG BREAD
SOY SAUCE EGGS
ENOKI MUSHROOM EGG PANCAKE
CHINESE TOMATO EGG STIR-FRY
JAPANESE EGG SANDWICH
For this recipe
You will need the following ingredients for this Chinese style shrimp omelette:
- 6 eggs
- 1 cup shrimp, peeled and deveined
- ¼ cup green onion, finely chopped
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tbsp cooking oil
How to make Chinese prawn omelette
- In a mixing bowl, crack and whisk together the eggs, scallions, soy sauce and sesame oil together until smooth for about 30 seconds.
- Then in a well seasoned wok or non-stick pan, bring it to medium heat. Add cooking oil. If you’re cooking in a wok, allow the oil to smoke (if you’re not using a wok skip this step).
- Next toss in your shrimp and fry until pink and curled. Then lower the heat to LOW setting.
- Pour your egg mixture in and begin stirring the eggs with the shrimp until they become smooth, luscious and form shape but remains wet looking. Remove off heat and transfer to a serving plate to enjoy!
Give it a try!
Well, I hope you give my Chinese Shrimp Omelette a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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15-min. Chinese Shrimp Omelette
Ingredients
- 6 eggs
- 1 cup shrimp peeled and deveined
- ¼ cup green onion finely chopped
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tbsp cooking oil
Instructions
- In a mixing bowl, crack and whisk together the eggs, scallions, soy sauce and sesame oil together until smooth for about 30 seconds.
- Then in a well seasoned wok or non-stick pan, bring it to medium heat. Add cooking oil. If you’re cooking in a wok, allow the oil to smoke (if you’re not using a wok skip this step).
- Next toss in your shrimp and fry until pink and curled. Then lower the heat to LOW setting.
- Pour your egg mixture in and begin stirring the eggs with the shrimp until they become smooth, luscious and form shape but remains wet looking. Remove off heat and transfer to a serving plate to enjoy!
NOTES
This would be such a fun dish to serve for brunch. I love how it's both hearty and packed with amazing flavor!