Cantonese-Style Shrimp Omelet on Rice
- Makes3-4 servings
- Cook Time25 minutes
- 5
Shun Hing Cha Dong, a casual eatery in Hong Kong, is famous for its omelet-like, set-but-wet eggs that are served on a mound of steamed rice. The dish is simple, hearty comfort food, and, as demonstrated to us by owner Wing Chen, it comes together with lightning speed. This recipe is our attempt to re-create Shun Hing’s shrimp-studded eggs in a family-sized portion. We’ve included the option to include lap cheong, a type of intensely seasoned, dry-cured Chinese sausage. Procuring it requires a trip to the Asian market, so don’t feel as though you’re missing out by omitting the sausage—the eggs are delicious made with ham as a stand-in, or even with only shrimp. The cornstarch, however, is non-negotiable. It helps keep the eggs creamy and tender by preventing the proteins from setting into a firm, bouncy texture. Lard is the classic fat for cooking the eggs, but for those who demur, neutral oil works, too. The cooking goes quickly, and the eggs need to be served right away, so before you head to the stove, make sure the cooked rice is steaming hot, mounded on a platter and covered to keep warm.
Don’t underbeat the eggs when combining them with the cornstarch and seasonings. Whisking until the whites and yolks are homogeneous will result in better texture in the finished eggs. That said, don’t overwhisk, as too much air will result in a frothy, soufflé-like surface that will not diminish with cooking. Finally, don’t use a scrambling action when cooking the eggs. Instead, use a silicone spatula to methodically draw just a couple of inches of the eggs from the outer edge toward the center, then tilt the skillet so still-liquid egg mixture flows into the gaps.
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