Indonesian Shrimp Fuyunghai Omelette
Ingredients
- 4 eggs
- 20 shrimp, chopped small
- 1 carrot (about 70g), julienned
- 2 pinches chopped celery
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon mushroom bouillon
- a pinch of ground pepper
- oil for frying
Sauce
- 1 carrot (about 70g), julienned
- green onions to taste
- 3 cloves garlic, finely chopped
- 1/2 onion, sliced
- 4 tablespoons tomato sauce
- 1 tablespoon chili sauce
- 1/2 teaspoon mushroom bouillon
- 1/2 teaspoon ground pepper
- a pinch of sugar
- 150 ml water
- oil for sautéing
Preparation
Mix all the omelette ingredients together until well combined.
Fry the egg mixture in oil with a generous amount until golden brown, then drain and transfer to a serving plate and set aside.
Heat oil in a pan and sauté garlic and onion until fragrant, then add carrot and sauté for a few moments.
Pour in water, add tomato sauce, chili sauce, mushroom bouillon, ground pepper, and sugar, then stir well.
Sprinkle with a little green onion, stir again, and cook on low heat until thickened.
Turn off the heat, pour the sauce over the egg omelette, sprinkle with more green onion, and serve warm.
Tips
This is a flexible recipe; feel free to omit or substitute ingredients if not available.
The dish remains delicious even with modifications, such as skipping green peas or using green onions for color.
