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.
Step 1
In a small bowl, stir together the soy sauce, Shaoxing wine, sesame oil, rice vinegar, sugar and 1 teaspoon white pepper. In a medium bowl, whisk together the cornstarch and 2 teaspoons water. Add the eggs and 1 tablespoon of the soy sauce mixture, then whisk until foamy and well combined. Add the rice to a large, shallow serving bowl, then cover to keep warm.
Step 2
In a 10-inch nonstick skillet over medium-high, heat the lard until shimmering. Add the shrimp and sausage or ham; cook, without stirring, until the shrimp are lightly browned on the bottoms, 2 to 3 minutes. Stir, redistributing the shrimp so they are evenly spaced in the pan. Whisk the egg mixture to recombine, then pour it into the center of the skillet and immediately reduce to medium.
Step 3
Cook, without disturbing, until the edges begin to set, about 15 seconds. Use a silicone spatula to gently draw a section of the edge an inch or two toward the center, then tilt the pan so uncooked egg flows to fill the space. Continue cooking in this way, working around the edge of the pan, while also occasionally running the spatula around the entire edge, until the eggs are no longer runny enough to flow and have formed a thin, ruffled-edged omelet with a shiny, wet surface, about 2 minutes.
Step 4
Remove the pan from the heat. Run the spatula around the edge and under the eggs to loosen while gently shaking the skillet to ensure they slide freely. Carefully slip the eggs on top of the rice; use the spatula to guide them. Drizzle with the remaining soy sauce mixture and sprinkle with the scallions and additional white pepper. Serve with chili oil for drizzling.
