Chinese-Style Shrimp and Tomato Omelette

Ingredients

• 6 pieces Eggs (fresh, medium size)
• 200 g Raw peeled shrimp (medium size, peeled)
• 2 pieces Tomatoes (medium, quartered)
• 2 stalks Scallion (white and green parts, sliced)
• 2 tablespoons Soy sauce (light type, gluten‑free if possible)
• 2 tablespoons Shaoxing wine (Chinese cooking wine, can be replaced with dry white wine)
• 1 teaspoon Sugar (white)
• 1.5 teaspoon Potato starch (to thicken the sauce)
• 3 tablespoons Cooking oil (sunflower) (neutral oil)
• to taste Salt
• to taste Pepper

Instructions

1. Prepare the vegetables and shrimp

   Wash and slice the scallion stalks into thin rounds. Cut each tomato in half, then each quarter into dice. Peel the shrimp, cut them lengthwise in half, remove the digestive tract and split them into two or three pieces depending on size.

   Time: PT7M

2. Season the shrimp and beat the eggs

   Transfer the shrimp to a bowl, add a pinch of salt, pepper, 2 tablespoons Shaoxing wine and 1 teaspoon potato starch. Mix until the shrimp are well coated. In another bowl, crack 3 eggs, lightly salt and beat gently.

   Time: PT3M

3. Cook the shrimp omelette

   Heat 2 tablespoons oil in the pan over medium heat. Add the seasoned shrimp and sauté 2‑3 minutes until they turn pink. Pour in the beaten eggs, sprinkle with a generous pinch of scallion rounds, let set for 1 minute while stirring lightly to achieve a slightly runny texture.

   Time: PT5M

   Temperature: Moyen

4. Plate the shrimp omelette

   Slide the omelette gently onto a plate, sprinkle with a few extra scallion rounds for garnish.

   Time: PT1M

5. Prepare the tomato omelette – scramble the eggs

   In the same pan, add 1 additional tablespoon oil, heat over medium and pour the remaining 3 beaten eggs. Roughly scramble without fully cooking, then set the eggs aside in a bowl.

   Time: PT3M

   Temperature: Moyen

6. Sauté the tomatoes

   Add 1 tablespoon oil to the pan, sauté the tomato dice for 1 minute. Add 5 cl water, 1 teaspoon sugar, 2 tablespoons soy sauce, a pinch of pepper and let simmer for 1 minute.

   Time: PT2M

   Temperature: Moyen

7. Thicken the sauce and incorporate the eggs

   Mix ½ teaspoon potato starch with 1 tablespoon cold water. Pour this mixture into the pan, stir until thickened (about 30 s). Add the reserved scrambled eggs, stir quickly to coat them with the sauce.

   Time: PT2M

   Temperature: Moyen

8. Plate the tomato omelette

   Transfer the tomato omelette onto a plate, sprinkle with scallion rounds for the finishing touch.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

38 g

Carbohydrates

15 g

Fat

35 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Eggs: duck eggs, organic chicken eggs
• Instead of Raw peeled shrimp: frozen shrimp, firm tofu diced
• Instead of Tomatoes: cherry tomatoes, red bell pepper
• Instead of Scallion: green onion, shallot
• Instead of Soy sauce: tamari, fish sauce
• Instead of Shaoxing wine: rice wine, sake
• Instead of Sugar: honey, cane sugar
• Instead of Potato starch: cornstarch, arrow-root
• Instead of Cooking oil (sunflower): peanut oil, sesame oil

Equipment Needed

• Frying pan or sauté pan
• Chef's knife
• Cutting board
• Bowl
• Whisk or fork
• Silicone spatula
• Measuring spoon
• Measuring cup

Critical Steps — Do Not Skip

• Season the shrimp properly with salt, pepper, Shaoxing wine and starch.
• Do not overcook the eggs to keep a fluffy texture.
• Thicken the sauce with the right proportion of starch and water to avoid lumps.

Chef Tips from the Video

• Use medium‑sized shrimp for quick, even cooking.
• Add a drizzle of lime juice over the shrimp omelette for a fresh note.
• Serve with steamed jasmine rice to stay in the Asian theme.

Troubleshooting

Storage

Refrigerator: Store the omelettes in an airtight container, consume within 2 days.

Freezer: Not recommended, the egg texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑slice the scallions and tomatoes ahead of time and keep them refrigerated.
• Marinate the shrimp with Shaoxing wine and starch 15 minutes before cooking.
• Beat the eggs and keep them in the refrigerator until ready to cook.