Steps
- Mix 4 teaspoons of cornstarch with 1½ tablespoons of light soy sauce in a saucepan. Stir in 2 teaspoons of oyster sauce, 1 tablespoon of Shaoxing wine, and ½ teaspoon of sesame oil.
- Add 250ml of water and white pepper. Bring to a simmer over medium heat, stirring, and cook for 1 minute, until lightly thickened. Set aside.
- Beat 6 eggs. Mix in 2 cups of bean sprouts, the sliced white parts of 4 scallions, and 100g of peeled deveined chopped raw shrimp. Season with salt and white pepper.
- Measure 2 tablespoons of vegetable oil, 1 teaspoon of sesame oil, and 1 finely chopped garlic clove. Heat a quarter of each oil in a nonstick skillet over medium heat.
- Fry a quarter of the garlic for 10 seconds, then add a quarter of the egg mixture and shape into a round. Cook for about 1½ minutes, until golden underneath.
- Flip and cook for about 1 minute, until the eggs are set and the shrimp are opaque. Repeat with the remaining oils, garlic, and egg mixture, then spoon the sauce over the omelettes.