Shrimp rolled omelette

img-20170116-wa0034Similar to Japanese tamagoyaki. Adapted from mao mao Mom

12 shrimp
salt, white pepper, cornstarch, sesame oil
4 eggs
salt, rice wine, scallion greens
olive oil

Deshell and de-vein the shrimp. Rinse and chop small. Mix with salt, white pepper, cornstarch, and a dash of sesame oil. Set aside for 20 minutes. Beat the eggs with the seasonings and scallions.

Heat nonstick pan (must be nonstick!) and fry the shrimp in the oil until cooked pink. Remove from pan. Add half the egg mixture. Cook until it’s mostly done (a little wet on top still), and add half of the marinated shrimp in a line down the middle of the omelette. Carefully wrap the omelette around the shrimp, and cook on all sides. Serve. Repeat with the rest of the egg and shrimp.

~Jessica

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