Inspired by Egg Foo Young:
Bay Shrimp and Bean Sprout Omelette
Mirin, Tamari, and Sesame Dipping Sauce
Chive and Chinese Chive Blossom Garnish
As a kid, one of my favorite dishes on “Chinese Take-Out Sunday Night” was the mysterious egg foo young. Back then, the only ingredient that I knew it contained for sure, was egg. I adored those deep-fried thick egg patties smothered in gravy. It was years later that I would re-create egg foo young in my own kitchen. Mystery solved. The filling was mung bean sprouts. Really?
I often fill my omelettes with bean sprouts now, they are high in protein and low in calories. They have a delightful crunch and a mild sweet earthy flavor. Here I pair them with bay shrimp for a light and lovely filling. A dipping sauce of mirin, tamari, and sesame oil takes the place of egg foo young’s traditionally rich gravy. The sweet, salty, toasty flavors are a refreshing complement to the omelette.
Bay Shrimp and Bean Sprout Omelette Recipe
- 1 c. mung bean sprouts
- 1/3 c. bay shrimp
Defrost bay shrimp in cool water, this only takes a few minutes. Squeeze out excess water. (For tips on purchasing bay shrimp, please see this post).
Chop bean sprouts into approximately 1/2 inch lengths.
Heat a non-stick omelette pan over medium-high heat. Add a drizzle of olive oil then stir-fry sprouts for about 30 seconds. Add shrimp and cook for another 30 seconds until the shrimp are heated through.
- 2 whole eggs + one egg white
- salt and pepper
Whisk eggs. Season with salt and pepper. Pour eggs over the sprout and shrimp mixture. Cook the eggs, gently lifting them with a spatula, so the uncooked egg flows under the cooked egg. Then cover the pan and lower the heat until the omelette is barely cooked through.
To make the dipping sauce heat two parts of mirin and tamari, with one part sesame oil. Briefly bring to a boil, then let cool to lukewarm. Pour into a ramekin, season with black pepper, and garnish with Chinese chive blossoms and sesame seeds.
Note: Be sure to buy high quality mirin, as some brands on the market are made with corn syrup. Look for mirin made with water, rice, koji (aspergillus oryzae), and sea salt. Or, if possible buy artisanal mirin rather than the commercially produced variety.
To serve: fold the omelette in half onto a plate. Garnish with chives and Chinese chive blossoms. Serve dipping sauce on the side.
(My Egg Foo Young with Gravy recipe can be found here).