Shrimp and Cabbage Omelette with Tomato Sauce
Ingredients
- 3 eggs
- 1 tablespoon cornstarch
- 50 ml water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- A handful of finely chopped cabbage
- 2 stalks chopped green onions
- 100 grams coarsely chopped peeled shrimp
- Cooking oil
Sauce
- 1/2 onion, cut lengthwise
- 1 clove garlic, crushed
- 4 tablespoons tomato sauce
- 1 tablespoon vinegar
- Sugar to taste
- A pinch of salt
- 250 ml water
- 1 carrot, cut into matchsticks
- Cornstarch slurry as needed
Preparation
Mix all the egg ingredients and stir well. Fry in hot oil until cooked. Set aside.
Heat a little oil and sauté garlic and onion until fragrant. Add carrot and stir until wilted.
Add tomato sauce, vinegar, sugar, salt, and water. Wait until it boils.
Thicken with cornstarch slurry. Remove from heat, pour over the egg omelette, and serve.
