Taiwanese Omelet: A Taste Of Taiwan

Recipe by Chef Gabe Kennedy #SponsoredByTaiwanTourism


Sauce Ingredients:

  • 1/4 cup Ketchup
  • 1/3 cup Rice wine vinegar
  • 1 tbsp Honey
  • 1 tbsp Tamari
  • 1 tsp Red miso
  • 1 tsp Cornstarch
  • 1/2 cup Water
  • 1 tsp Grated ginger

Omelet Ingredients:

  • 2 Large organic eggs
  • 1 pinch Salt
  • 1 pinch White pepper
  • 1 tsp Sweet potato starch
  • 1/4 cup Water
  • 1 1/2 tbsp Coconut oil
  • 3 Shrimp cut into 1/2-inch pieces
  • 2 Scallions sliced thin
  • 1/2 cup Celery leaves
  • 1/3 cup Minced celery
  • 1 tsp Grated ginger
  • 1 tbsp Olive oil

Sauce Instructions:

  1. Heat sauce pot over medium heat. Add ketchup and cook until it thickens and begins to brown.
  2. Add vinegar, honey, soy sauce, ginger and miso and whisk together scraping the bottom of the pan.
  3. In a different container, mix cold 1/3 cup cold water and cornstarch. Cook until it bubbles and thickens. Remove from the heat.

Omelet Instructions:

  1. Lightly whisk together egg, salt and white pepper. In a separate container combine 1/4 cup of the cold water and sweet potato starch. Mix till it combines.
  2. Make a light salad with additional celery leaves, chopped celery, scallion, ginger, add lime and olive oil to side of bowl (don’t mix) and reserve for plating.
  3. Prepare shrimp by peeling and deveining. Chop into 1/2-inch pieces. Season with salt and pepper. Heat a nonstick skillet over high heat. Add coconut oil. When melted add shrimp and sauté for 45 seconds. Add the egg and stir for 20 seconds. Move the egg away from the sides allowing raw egg to move under the omelet. When eggs are cooked but the top is still a bit runny stir the sweet potato starch mixture and add to pan. Let the starch run over the eggs and under the omelet. Let it thicken and begin to crisp.
  4. Add celery leaves and the scallion to the top of the eggs. When the starch has thickened shake the pan to loosen the omelet. Flip the omelet and cook for another 1 min.
  5. Flip over on to a plate so that greens are facing up. Ladle the sauce over the egg and then mix celery salad and place on top of eggs and sauce.
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