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Tender & Spongy, Chrysanthemum Greens Taiwanese Shrimp Omelette

Tender & Spongy, Chrysanthemum Greens Taiwanese Shrimp Omelette

The outside is spongy and the shrimp are tender! Full of vegetables. Goes great with a spicy sauce! A taste that you want to keep eating even after you're full.

Ingredients: makes in in a 28cm frying pan

Peeled shrimp
100 g
Chrysanthemum greens
half a bunch
Eggs
2
★Scallion
1
★Katakuriko
100 g
★Water
150ml
★Salt
1 teaspoon
★Pepper
a small amount
For the sauce:
Tomato ketchup
2 tablespoons
Doubanjiang
1 teaspoon
sweet chilli sauce
2 tablespoons
Okonomiyaki sauce
2 tablespoons

Steps

1. Combine the ★ ingredients and add the minced scallion. Beat the egg and set aside. Cut the greens into a bite-size length.
2. Add a generous amount of oil to a frying pan and heat. Cook the shrimp.
3. Once the shrimp has cooked add the mixture from step 2 (mix thoroughly to avoid lumps).
4. Mix in the beaten egg and place the greens on top. Cover with a lid and steam on medium heat.
5. Once the bottom has browned fold in half, replace the lid and continue to steam.
6. Open the lid, and once both sides have become crispy it's complete. Cut into serving pieces and transfer to a plate, and top with sauce.

Story Behind this Recipe

A standard dish found in Taiwanese food stalls! Oysters are well known, but shrimp is also very popular! My husband doesn't like oysters, so I tried the shrimp version! It fills you up, but my family loves this.