Shrimp, Scallion and Lap Cheong Omelets

1. 1

   Peel and devein the shrimp, and slice the scallions thinly.

2. 2

   Slice the lap cheong (Chinese sausage) thinly.

3. 3

   Heat a wok or frying pan and add the lap cheong and some water, enough to barely cover the sausage.

4. 4

   Cover and simmer for 10 minutes.

5. 5

   Remove the lap cheong to a plate and pour off the water.

6. 6

   Crack 2 eggs into a bowl, lightly sprinkle with salt and pepper, and beat with a fork.

7. 7

   Over medium-high heat, add a teaspoon of canola oil to the wok.

8. 8

   Add the shrimp and sear for 1 to 2 minutes on each side, just until cooked.

9. 9

   Remove half of the shrimp to a plate right away.

10. 10

    Add half of the scallions and half of the lap cheong and give everything a stir.

11. 11

    Pour the eggs into the wok.

12. 12

    Slowly rotate your wok to swirl the egg mixture around to create a bigger omelet and cook it evenly.

13. 13

    When the center is set and the edges of the omelet have pulled away from the wok, move the omelet to a plate.

14. 14

    If youre using a frying pan, skip the swirling and just cover the pan with a lid to help cook the top until done.

15. 15

    Repeat with the remaining eggs, scallions, and lap cheong.

* Per serving · 4 servings · Values may vary.

No additional tips available.