1. Prepare sauce by adding oyster sauce to chicken broth then whisk. 2. Heat wok or skillet until extremely hot. 3. Add 1 tablespoon of oil & stir fry shrimp, onion & green onion until just cooked then remove. 4. Add 2 tablespoons oil to wok & when hot, add the beaten eggs. 5. Return shrimp & onions to wok. 6. Stir in the shrimp once so they become part of the omlette & then let them sit, continue to break holes in the egg between the shrimp to allow raw egg to contact the wok. 7. Jiggle, poke & shimmy the omlette to prevent sticking until mostly cooked. 8. Flip or turn omlette & finish cooking on other side for a few second then turn out onto warm plate & cover with foil. 9. Return wok to heat. 10. Add cornstarch to sauce & whisk then add to wok. 11. Boil sauce until thick then pour over omlette. 12. A "slight" burn on the egg tastes great with the sauce but not too much. ---------------------------------------------------------------------------
Nutrition
Ingredients
