Cantonese-Style Shrimp and Pork Omelet

1. Prepare the Shrimp

Start by patting the shrimp dry with paper towels. Then, in a small bowl, combine the shrimp with ¼ teaspoon of cornstarch, ⅛ teaspoon of fine sea salt, ⅛ teaspoon of sugar, and ⅛ teaspoon of white pepper powder. This mixture will help season the shrimp and give them a slight crispiness when cooked.

2. Prepare the Eggs

Crack the 4 large eggs into a medium bowl. Add ½ teaspoon of fine sea salt, ½ teaspoon of sugar, ½ teaspoon of toasted sesame oil, and ¼ teaspoon of white pepper powder, and beat well. Separately, mix 2½ teaspoons of cornstarch with 1 tablespoon of water until smooth, then add this to the eggs. Beat the mixture vigorously for about 30 seconds; this will make the eggs light and fluffy.

3. Make the Sauce (Optional)

In a small saucepan, combine ¼ cup of water, 2 teaspoons of sugar, 2 teaspoons of oyster sauce, and 1 teaspoon of light soy sauce. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar has dissolved, which will take about 2 minutes. Set aside.

4. Precook the Shrimp and Pork

Heat a wok over high heat until it is smoking. Add 1 tablespoon of neutral oil and swirl to coat the bottom. Add the shrimp and stir-fry for about 45 seconds until they turn pink and are partially cooked. Transfer the shrimp to a plate. In the same wok, add the julienned Char Siu Roast Pork or ham and stir-fry for about 30 seconds, then transfer to the same plate as the shrimp.

5. Assemble the Dish

In a large bowl, combine the partially cooked shrimp, pork, ½ cup of Chinese yellow chives or scallions, and 1 cup of mung bean sprouts with the egg mixture. Wipe out the wok and heat it over high heat again. Add the remaining 4 tablespoons of neutral oil and heat until it starts to smoke. Immediately pour in the egg mixture and spread it evenly across the wok by tilting it slightly. Reduce the heat to medium-low right away to ensure even cooking.

6. Flip and Cook

Allow the omelet to cook undisturbed for about 1 to 2 minutes, until the edges are set and the bottom is golden brown. Carefully flip the omelet using a spatula or by sliding it onto a plate and inverting it back into the wok. Cook for another 1 to 2 minutes until the egg is fully set and cooked through.

7. Serve

Transfer the omelet to a serving plate. If you made the sauce, drizzle it over the top before serving. Enjoy your Cantonese-Style Shrimp and Pork Omelet hot, savoring the blend of savory, sweet, and aromatic flavors.