Empty My Fridge
5-Min Rice Paper Omelet Recipe—It Will Change Your Life!
Ingredients
- Shrimp10
- Salt¼ tsp
- White pepper
- Rice1
- Egg1
- Scallion1 ½ tbsp
- Vegetable oil1 tbsp
- Rice wine vinegar2 tbsp
- Ketchup3 tbsp
- Sugar3 tbsp
- Cornstarch1 tbsp
Instructions
- Season the deveined shrimp with a pinch of salt and white pepper, mix well and set aside.
- Heat a pan over medium heat and lay one dry sheet of rice paper flat in it. Do not soak it first.
- Crack the egg into the centre of the rice paper and spread it evenly over the sheet.
- Scatter the seasoned shrimp and scallions over the egg.
- Fold the rice paper in half over the filling.
- Add about 1 tablespoon of cooking oil around the omelet. Cook over medium heat, flipping carefully, until both sides are golden and crisp and the shrimp is fully cooked.
- For the sauce, bring 1 cup water, rice vinegar, ketchup, sugar and salt to a simmer in a small pot over medium heat, whisking together.
- Stir the cornstarch into 3 tablespoons water to make a slurry. Stir it again, then slowly pour it into the simmering sauce while stirring until thickened. Remove from heat.
- Serve the omelet whole or halved, with the sauce on the side for dipping.
Summarized from CiCi Li's video. Watch it for the details.
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