Ingredients (for one omelette)
20g Char Siew
23g frozen shrimp (thawed and deveined)
10g bean sprouts (washed and drained)
1/4 onion (sliced)
5g hotbed chives (washed and cut into strips)
2 g chives (washed and cut into strips)
2 eggs* (mix well)
1 to 2 tsp of chopped scallions (for garnish)
*If the eggs are small, 3 eggs may be used.
Seasonings
- 1/2 tsp salt
- cornstarch slurry (mix 2 tsp cornstarch and a little water)
Steps:
- Rinse the char siu with hot water. Dry it with kitchen paper. Cut into thin strips for later use.
- Stir-fry the shrimps, bean sprouts, char siu and onion in a hot wok until fragrant. Set aside to cool.
- Beat two eggs. Mix in salt. Then blend in hotbed chives, chives and ingredients that were sauteed and cooled in step 2. Stir in the cornstarch slurry.
- Add 1/4 rice bowl of oil to a hot wok. Put on medium heat until the oil smokes. Add the egg batter in one go and cook for about two minute. Try not to move the omelette during this time. After the omelette set its shape, use a spatula to see if it has been cooked until golden brown. Then cook the omelette for another minute.
- Toss or flip to the other side and fry for another two to three minutes. Garnish with chopped scallions and serve.