Saturday, February 20, 2010

Shrimp Omelet from the Pearl River Delta - Pink Saturday



From the kitchen of One Perfect Bite...Over the years, I've tried at least a thousand recipes and, of that number, only a hundred or so have survived and regularly appear on my table. This homely and unlikely candidate is one of them. The dish comes from Southern China and has several virtues to commend it. It has wonderful flavor and a play of textures that will appeal to almost any palate. It is also easy to prepare. It uses no exotic ingredients and its beautiful play of pink on yellow can be table ready in about 30 minutes. The two primary ingredients are eggs and shrimp. The Chinese rub the shrimp with a paste of cornstarch and salt to whiten them. If you are in a hurry this step can be omitted. The eggs are flavored with a very small amount of sesame oil. The trick to this dish is in the way it is cooked. In China the omelet is cooked in lard. We'll forego that and use canola or peanut oil to cook ours, but you'll need a cup or so of oil. Don't stint on that measure. The shrimp are quickly fried in the oil and then drained. Because they have no coating to absorb the oil, you'll find that almost all the oil remains in the pan after cooking. The shrimp will subltely flavor the oil and add a unique taste to the finished eggs. Omelets made in this fashion are easy to assemble because they are not rolled and require no special techniques to get them from the pan to the table. The eggs are gently cooked in a bit of the flavored oil and as they begin to set the shrimp are added to the pan. The only caution is to make sure you can serve these while they are still hot. This is a lovely, light dish that is perfect for those who avoid meat during the Lenten season. Here's the recipe for this treasure.

Shrimp Omelet from the Pearl River Delta
...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound medium shrimp, peeled and deveined
1/2 teaspoon salt
1 tablespoon cornstarch
2 scallions (white part only), finely chopped
6 large eggs
3/4 teaspoon salt
Pinch of pepper
1/3 teaspoon toasted sesame oil
1 cup canola or peanut oil for frying

Directions:
1) Place shrimp in a dish with salt and cornstarch. Add a litlle cold water and gently rub shrimp to whiten them. Rinse thoroughly, drain and pat dry.
2) Beat eggs with salt, pepper and sesame oil.
3) Heat oil in a wok or heavy skillet and fry shrimp just until they turn bright pink, about 2 minutes. Remove and drain.
4) Pour off all but two tablespoons of oil. Add scallions and fry just until softened. Add the egg mixture. Cook gently, stirring slowly, until eggs begin to set. Add shrimp and continue to cook over gentle heat until the eggs are just firm. Transfer to a serving plate and serve immediately. Yield: 2 to 3 servings.

You might also enjoy these recipes:
Oven-Baked Scrambled Eggs - One Perfect Bite
Individual Baked Omelets - One Perfect Bite
Tortilla Espanola - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound

35 comments:

Chef Fresco said...

Those eggs look nice & fluffy! Yum!

The Muse said...

I took pics of my beloved REALLY cooking this time...lol...well my photography skills are just about as far behind as my culinary ones!

Your dish...mouthwatering...now i will have to get some chopsticks as the grand children should experience that I think !

CC said...

This dish looks beyond beautiful..ohhhhhhh,how many ways to say yummmmmmmmmmmmmmmm?? Happy Pinks and have a lovely weekend.

Mary said...

I love seafood with eggs! Shrimp is one of my favorite stuffings but I sure don't mind some lump crab sneaking in from time to time either.

Allie and Pattie said...

Mary, it's been a rough 2 days here with the whole household sick (except me, of course-fingers crossed). I'm thinking I deserve a treat so this will be Sunday brunch-thank you!!
xoxo Pattie

Lynda said...

Eggs and shrimp sound great together; light, but filling and easy to make. Wonderful!

Bella said...

This really looks delicious. Thanks for sharing.

zurin said...

You are such an expert on Chinese dishes!!! the omelet looks divine! Im hungry ~

Coleen's Recipes said...

When I saw the shrimp/egg combo, I almost skipped the post, but then I read your description of how you try many recipes and few "make the cut" to end up on your table. I feel that way about so MANY recipes. With your recommendation, I'll try this one. It is very pretty.

Big Dude said...

This looks like my kind of breakfast food, look forward to trying it.

dana said...

What a unique recipe! I never thought about combining an omelet with shrimp. However, I'm guessing those two ingredients are used a lot in Chinese cooking.

Hope you have a great PINK Saturday...your photo was awesome! Dana

Vanillastrawberryspringfields said...

Oh dear sweet Mary...i love Shrimpy everything and ommey everything and u combine these 2 so well with a beautiful histry kinda too.....

Have a fantastic happy weekend......

~ ~ Ahrisha ~ ~ said...

Hi Mary, Unusual for me but, any dish with shrimp is a winner in my book. I seem to desire a bit of spice in this dish. Do you ever add spices? Hot pepper flakes?

George Gaston said...

Mary, what a wonderful easy meal! I love to have omelets ~ breakfast, lunch or dinner. Thanks for this great recipe.

Have a great weekend...

Natashya KitchenPuppies said...

What a fascinating way to make an omelet! Looks very tasty indeed.

Miss Meat and Potatoes said...

How unusual, yet familiar and comforting at the same time. And of course captured beautifully in your photo.

Claudia said...

Oh how scrumptious - shrimp with eggs - beautifully plated. I could easily have woken up to this....

Maggie said...

Oh yummy!

noble pig said...

I haven't tried shrimp in my eggs but that sounds delicious!

♥ Kathy said...

You are a woman after my heart! Shrimp & eggs. I'm drooling!

Cathy said...

What a scrumptious looking omelet! I make an omelet often because it's an easy meal to prepare for one. Love the drop or two of sesame oil.

Sonia said...

I love omelets..made one this am, but yours looks scrumtous! I must try it! TFS

Miss Bloomers/Sonia

Lea Ann said...

I am going to HAVE to give these a try.

g said...

Sounds fantastic! I am such a miser with oil, so the thought of using so much and then pouring it off is a little hard for me to do, but they look and sound so delicious it is worth the try.

Couture de Papier said...

Eggs and shrimp delish!
Happy Pink Saturday!

Hootin' Anni said...

MMmmmmmmmmm!!! Delicious. But, please...I need a fork. I never could utilize chopsticks. I'd be here for an eternity just trying to get a nibble with chopsticks! Yes...hand over the forks.

Hope your Sunday is as beautiful as you Mary!

Velva said...

I love recipes that use simple ingredients. This post is proof that simple is still best. In a nutshell. sesame oil, eggs and shrimp. How can you go wrong? Love it.

KathyB. said...

O.K. We have to make this. With your experience in the kitchen and knowledge of recipe we take this as a good testimony of a 'must-make' dish!Oh my, my mouth is watering for this.

Megan said...

This sounds amazing! And it just looks like a perfect Spring brunch dish.

Annesphamily said...

Yummy stuff! Thanks for sharing and thanks to Ruth at Everyday Life of A Suburban SAHM for sending me your way!

Stop by to see me soon! I have a giveaway going on!

Sherry from Alabama said...

Love your blog! It makes me hungry!

Sherry @ A Happy Valentine

Lori said...

That just looks so light, creamy and delicious!

Katy ~ said...

What a breakfast! WOW!!

Jamie said...

All I can say is YUM! What a wonderful dish!

My Little Space said...

Love the golden colour of the omelette! Really inviting.

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