Shrimp Omelette

Ingredients

• 7–8 mediumshrimp
• 3eggs, whisked
• 4 smallshallots, thinly sliced
• 2 clovesgarlic, thinly sliced
• 1long chilli, optional
• 1/4 tspwhite pepper
• 5cherry tomatoes, halved
• 2 stalkschives
• 2 tbspoil
• to tastesalt and pepper
• 1 tbspketchup
• 2 tspsoy sauce
• 250 mlwater
• 1 tbspoyster sauce
• 1 tspsugar
• 1/2 tspdashi or chicken powder
• a pinchsalt
• 1 tbspbutter
• 1 tbspcornflour mixed with water

Instructions

1. 1

   Peel and season

   Peel the shrimp, keeping the shells for the sauce. Season the shrimp with salt and pepper.

2. 2

   Simmer the shells

   Put the shells in a pan and sauté until dry and lightly toasted. Add 250 ml water, cover and simmer for 5 minutes.

3. 3

   Strain the stock

   Remove the shells, then add the ketchup, soy sauce, oyster sauce, sugar, dashi or chicken powder, white pepper and a pinch of salt.

4. 4

   Thicken the sauce

   Bring the sauce to the boil, then stir in the cornflour mixture until it thickens.

5. 5

   Finish the sauce

   Stir the butter into the sauce until melted, then set it aside.

6. 6

   Sauté the filling

   Heat oil in a pan and briefly sauté the shrimp on both sides until pink, along with the garlic, shallots and tomatoes. Season with a pinch of salt and pepper.

7. 7

   Cook the omelette

   Heat oil in a pan and fry the whisked eggs. Turn the heat down, spread the sautéed shrimp mixture and chives over the eggs, then cover and cook until set.

8. 8

   Serve with sauce

   Serve the shrimp omelette with rice and spoon the sauce over the top.

What is a shrimp omelette?

A shrimp omelette is a simple egg dish filled or topped with cooked shrimp and aromatics. Versions of egg-and-seafood omelettes appear in several Asian cuisines, and this one is served with a savoury sauce made from the shrimp shells.

The shell-based stock gives the sauce a deeper seafood flavour, while tomatoes, shallots and chives bring sweetness and freshness to the omelette.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 10g protein, 7g carbs, 11g fat.

The eggs and shrimp provide most of the protein, while the sugar and cornflour contribute some carbohydrate; rice served alongside adds considerably more. Oil and butter account for much of the fat. Pair a portion with vegetables, or serve it with a modest helping of rice, to round out the plate.

Make the most of the shrimp

Shells: Toast them in the pan until dry and fragrant before adding water. This brief step builds flavour for the sauce; remove the shells before adding the other sauce ingredients.

Shrimp: Keep the peeled shrimp whole for a substantial bite, or cut them into smaller pieces if you want the filling to spread more evenly.

Build a smooth sauce

Cornflour: Mix it with water before adding it to the boiling sauce so it is easier to stir in smoothly. Add it while stirring and stop when the sauce has thickened.

Butter: Stir this in at the end, once the sauce has thickened. Set the sauce aside while you cook the omelette.

Keep the filling tender

Sauté briefly: Cook the shrimp just until pink, then move on to the eggs. They will receive more heat as the covered omelette finishes cooking.

Tomatoes and aromatics: Give the shallots, garlic and tomatoes a short sauté with the shrimp so they soften without losing all their texture.

Cook the eggs gently

Lower the heat after pouring in the whisked eggs, then scatter the filling and chives on top. Cover the pan so the top cooks through without needing to flip the omelette.

The eggs are ready when they have set and no longer look wet. Keep the heat gentle to reduce the chance of browning the underside before the top is cooked.

Serve it as a meal

Rice: Serve the omelette with rice, as suggested, to catch the sauce and make the dish more filling.

Freshness: Add extra chopped chives at the table if you have some. A simple side of vegetables can also balance the rich eggs and sauce.

Recipe notes & tips

• Keep the shrimp shells for the sauce, but remove every shell before serving.
• Mix the cornflour with water until smooth before adding it to the sauce.
• Have the sauce ingredients ready before you begin cooking the omelette.
• Use a lid to help the egg set evenly over the filling.
• Taste the sauce before serving, since the soy and oyster sauces are already savoury.

Variations

• Add chilli: Slice the optional long chilli and sauté it with the garlic and shallots.
• Use spring onions: Swap in sliced spring onions for some or all of the chives.
• Add vegetables: Include a small handful of thinly sliced vegetables in the filling.
• Make it less sweet: Reduce or omit the sugar in the sauce to suit your taste.
• Serve without rice: Pair the omelette with vegetables for a lighter-style plate.

Common mistakes to avoid

• Discarding the shells: Keep them to make the sauce stock before removing them from the pan.
• Overcooking the shrimp: Sauté only until pink, as they cook further under the eggs.
• Adding dry cornflour: Mix it with water first to help prevent lumps in the sauce.
• Using high heat for the eggs: Lower the heat and cover the pan so the omelette sets gently.
• Leaving the shells in the sauce: Remove them before adding the remaining sauce ingredients.

How to store

Refrigerate leftover omelette and sauce in separate airtight containers for up to 2 days. Reheat gently in a covered pan or in the microwave until piping hot; the eggs may become firmer after reheating.

Frequently asked questions