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Shrimp Omelets (China)


  • 1 cup water
  • 4 teaspoons cornstarch
  • 1 teaspoon granulated sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons instant chicken bouillon granules
  • 8 eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 fresh medium mushrooms
  • 3 tablespoons vegetable oil
  • 8 ounces bean sprouts
  • 8 ounces fresh shrimp
  • 4 scallions
  • 1 stalk celery
  • 2 scallions, thinly sliced


  1. Combine water, cornstarch, sugar, soy sauce and bouillon in small saucepan. Cook over medium heat until mixture boils and thickens, about 5 minutes.
  2. Combine eggs, salt and pepper in medium bowl. Beat until frothy.
  3. Finely chop mushrooms. Heat 1 tablespoon of the oil in small skillet. Cook mushrooms in the oil 1 minute. Stir mushrooms into egg mixture.
  4. Wash and drain sprouts. Remove shells and veins from shrimp. Finely chop shrimp, 4 of the onions and celery. Mix sprouts, shrimp, chopped onions and celery into egg mixture.
  5. For EACH omelet, heat 1/2 tablespoon of the oil in large skillet or 7-inch omelet pan. Cook over medium heat until hot. Pour 1/2 cup egg mixture into oil. Cook until light brown, 2 to 3 minutes on each side. Stack omelets on serving plates. Pour warm soy sauce mixture over omelets. Garnish with sliced scallions.

Makes 8 omelets.

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