Fried Omelet With Shrimp And Snap Peas Recipes

FRIED OMELET WITH SHRIMP AND SNAP PEAS

Steps:

• Whisk together eggs, cornstarch, lime juice, fish sauce, and brown sugar until combined. Stir in snap peas, shrimp, and scallions. Fill a small heavy-bottomed pot with 1/2 inch oil. Heat over medium until a little bit of egg mixture sizzles and floats to top when dropped in. Stir egg mixture to ensure even distribution, then hold bowl about a foot above oil and pour in eggs. Cook until just set and golden on bottom, about 1 minute. Flip with a slotted spoon and cook until golden and set on other side, about 30 seconds. Lift out of oil; transfer to a paper towel-lined plate. Fold in half and serve immediately, over rice and sprinkled with scallions and chili sauce.

STIR-FRIED VEGETABLE AND SHRIMP OMELET

Steps:

• Place the shiitake mushrooms in a small bowl, add 3/4 cup boiling water, and let sit 30 minutes. Strain; cut the mushrooms into 1/4-inch slices. Set aside. Pour the liquid through a coffee filter to strain; set aside. Place the eggs, egg whites, salt, and pepper in a medium bowl, and whisk to combine. Divide egg mixture evenly between 2 small bowls, and set aside.
• Place the wok over high heat. Add 1/2 teaspoon sesame oil. When hot, add the shrimp, and cook, stirring frequently, until bright pink and just cooked, 2 to 3 minutes. Remove from wok, and place in a small bowl. Add the remaining 1/2 teaspoon sesame oil to the wok. Add the onion and garlic, and cook, stirring constantly until the onion is translucent, about 3 minutes. Add the carrot and red pepper, and cook, stirring frequently, until just tender, about 4 minutes. Add the reserved soaked mushrooms, reserved shrimp, snow peas, and bean shoots, and stir to combine.
• Push the vegetables and shrimp to the sides of the wok. Add the reserved mushroom-soaking liquid, hoisin sauce, low-sodium soy sauce, cornstarch mixture, ginger, and chile to the center of the wok, and stir until combined and slightly thickened, about 2 minutes. Combine sauce with the vegetables and shrimp. Transfer vegetable-and-shrimp mixture to a bowl, and cover to keep warm.
• Wipe out the wok, and return to high heat. Add canola oil, and swirl to coat wok. Pour half the egg mixture into the wok; swirl so the egg mixture coats the wok creating an omelet of even thickness, about 10 inches in diameter. Continue to swirl as the egg cooks, about 3 minutes. Once the omelet is completely set and browned on the bottom, use a spatula to loosen it, and slide it onto a plate. Cover to keep warm. Repeat the process with the remaining egg mixture to make a second omelet. Add half the reserved vegetable-and-shrimp mixture to half of each omelet; fold the omelets to cover the vegetable-and-shrimp mixture. Cut omelets in half, and transfer them to serving plates; garnish with snow-pea shoots if desired.

SHRIMP AND SUGAR SNAP PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
• Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
• Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

SESAME NOODLES WITH SHRIMP & SNAP PEAS

Steps:

• Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
• In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
• Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
• Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.