Shrimp Omelet

Name: Shrimp Omelet
Ingredients: 2 tbsp peanut oil; 14 oz large shrimp, peeled and deveined; 2 tsp sesame seeds; 2 cups bean sprouts, trimmed; 1/2 cup cilantro leaves, plus additional, to serve; 3 None green onions, sliced; 2 tbsp oyster sauce; 1 None red chili pepper, seeded and finely chopped (optional); 8 None eggs; 1 tsp light soy sauce; 1/2 tsp sesame oil

11 ingredients

5 steps

Ingredients

2 tbsp peanut oil
14 oz large shrimp, peeled and deveined
2 tsp sesame seeds
2 cups bean sprouts, trimmed
1/2 cup cilantro leaves, plus additional, to serve
3 None green onions, sliced
2 tbsp oyster sauce
1 None red chili pepper, seeded and finely chopped (optional)
8 None eggs
1 tsp light soy sauce
1/2 tsp sesame oil

Directions

1

Heat 2 tsp of the peanut oil in a large nonstick skillet on high heat. Stir-fry shrimp and sesame seeds, 1-2 mins.
2

Add bean sprouts, cilantro leaves, onions, oyster sauce and chili pepper. Stir-fry another 2-3 mins, until shrimp have turned pink and are cooked through. Remove from pan and keep warm.
3

Whisk eggs, 1/2 cup water, soy sauce and sesame oil in a large bowl..
4

Wipe skillet clean. Heat 1 tsp of remaining oil on high heat. Pour in 1/4 of the egg mixture, swirling around the pan until just set. Place 1/4 of the shrimp mixture into the middle of the omelet and fold, to enclose filling.
5

Repeat with remaining egg mixture and filling. Garnish with additional cilantro leaves.