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Ingredients : 400 g
raw shrimps
2
dried Chinese mushrooms, soaked in hot water
4 tablespoons cooking oil
5 cm
finely grated fresh ginger
1/2 cups
drained canned bamboo shoots, chopped roughly
7 chopped scallions
5
eggs
2 tablespoons
water
1/2 teaspoon
ground white pepper
3 tablespoons
oyster sauce
2 tablespoons
soy sauce
2 tablespoons
Chinese rice wine
2 teaspoons
cornstarch
1 teaspoon
water
Salt to taste
Sliced scallion for garnishing
Method :
Slice the soaked mushrooms finely,
discarding the hard stem. Shell and devein the shrimps, then chop
roughly. Heat a wok with 1 tablespoon oil and stir-fry the ginger and
shrimp meat over very high heat for about 2 minutes. Transfer to a
plate. Add the bamboo shoots, spring
onion and mushrooms and stir-fry for 1 minute. Transfer to a plate and
wipe the wok clean with paper towel. Beat the eggs, water, salt
and pepper in a bowl until foamy. Add the remaining oil to the wok,
swirling it around to coat the base and sides. Heat the wok until it is
extremely hot and the oil is slightly smoking. Give the egg mixture a
quick whisk again and pour it into the very hot wok, Swirling the wok a
little so the egg mixture coats the side to 1/2 cm thickness. Cook for 1 minute. Using a
slotted spoon to drain away any juices, carefully and quickly spoon the
shrimp and bamboo shoot mixture over the omelet. Gently lift the edge of
the omelet with a spatula and tilt the wok so some of the uncooked egg
from the centre runs underneath. Repeat this at a couple of
different places around the omelet. Cook for about 2 minutes
until the base is crisp brown and has set. Divide the omelet into 4 or 5
sections, cutting it with the spatula, and turn each section over to
cook the other side. When each section is lightly
set underneath, transfer it to a platter, arranging the slices as they
were in the wok. Add the oyster sauce, soy
sauce and rice wine to the wok. Mix the cornstarch and water and add to
the wok, stirring constantly until the sauce boils and thickens
slightly. Spoon over the omelet,
garnish with scallion and serve hot.
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