Chinese Omelette with Shrimp and Chives Recipe
A delicate omelette with shrimp and plenty of chives is a popular dish in southern China, often eaten as a quick lunch or dinner. It’s a bit like a Spanish tortilla, but lighter and juicier. It tastes great with a bowl of rice or on its own, straight from the pan.
This Chinese-style omelette combines juicy shrimp, aromatic ginger, and plenty of chives in a light, tender egg base. The addition of starch and water gives it a uniquely silky, slightly bouncy texture that’s different from Western omelettes or Spanish tortilla.
Chef's tips
Use fresh, good-quality shrimp if possible – they make a big difference in flavor. Don’t overcook the eggs; take the omelette off the heat while the center is still slightly moist so it stays soft and juicy. A non-stick pan makes flipping and serving much easier.
How to serve
Serve hot, cut into wedges, with steamed jasmine rice and a small dish of soy sauce or chili oil for dipping. It also works well as part of a larger spread of Chinese-style dishes, alongside stir-fried vegetables or a simple clear soup.
Ingredients
- eggs - 5 piece
- raw shrimp - 150 g
- chives - 4 tablespoon
- soy sauce - 1 tablespoon
- potato or corn starch - 1 tablespoon
- water - 2 tablespoon
- fresh ginger - 10 g
- oil - 2 tablespoon
- salt
- ground white pepper - 0.25 teaspoon
Preparation
- If the shrimp are larger, slice them in half lengthwise or cut into 2–3 pieces so they cook more easily. Pat dry with a paper towel.
- In a bowl, mix the eggs with the water, starch, soy sauce, salt, and pepper. Beat with a fork or whisk for 30–40 seconds, until the mixture is uniform and slightly foamy.
- Add the chopped chives and ginger, and mix.
- Heat 1 tablespoon of oil in a medium (preferably non-stick) pan over medium-high heat. Add the shrimp and fry for 1–2 minutes, until they turn pink on both sides.
- Reduce the heat to medium. Pour the egg mixture into the pan and tilt the pan so the eggs spread evenly. Gently move the shrimp so they are evenly distributed.
- Cook the omelette for 3–4 minutes over medium heat without stirring, until the edges are set and the center is still slightly moist but not runny.
- If you like, you can flip the omelette: cover the pan with a large plate, invert, then slide the omelette back into the pan. Cook for another 1–2 minutes on the other side.
- To finish, you can drizzle the omelette with a little oil (1 tablespoon) around the edges and fry for another 30 seconds so the edges become slightly crispy. Serve immediately, cut into wedges.
Storage
Omlet najlepiej smakuje od razu. Jeśli zostanie, przechowuj w lodówce maksymalnie 1 dzień i podgrzej krótko na patelni na małym ogniu pod przykrywką.
