Shrimps and Peas Omelette
From wokkingmum 16 years ago
- 10 minutes to make
- Serves 3
Being a Teochew, my grandfather and my father always cook porridge very weekends (my mother hardly cooks). It was those that you could still see the rice grains. Some of the dishes they cooked to go with it were Bean Sprout with Tua Kwa and Omelette. Read more It was very simple, not fanciful but the meal always taste so good on rainy days. This is my comfort food but now I have cooked it with more ingredients to it but plain omelette still taste very good to me! See less
Ingredients
- 2 eggs, beaten shopping list
- 120g shrimps (I used frozen ones) shopping list
- 50g peas (I used frozen ones) shopping list
- 1/2 teaspoon light soy sauce shopping list
- A dash of pepper shopping list
- 1 tablespoon oil shopping list
How to make it
- Defrost shrimps and peas.
- Drain aways exceed water and pat dry.
- Heat wok with oil.
- Add in shrimps and pea.
- Stir fry till 90% cooked.
- Add light soy sauce and pepper to egg.
- Pour over shrimps and peas in wok.
- Wait till egg is set and almost cooked before flipping over to cook for another minute.
- Dish, cut into pieces and serve.
- Note:
- You can replace salt instead of light soy sauce. I'm using my father's method. He prefers to use light soy sauce.
Omelette before cutting
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