3 large eggs

1 teaspoon oyster sauce

1/4 teaspoon fish sauce

2 dashes ground white pepper

1/4 teaspoon toasted sesame oil

1 teaspoon Shaoxing cooking wine

1 1/2 tablespoons cooking oil

1/2 red onion cut into rings and then cut the rings into halves

4 oz (125g) shrimp peeled and deveined

1 stalk scallion cut into 2-inch length (5 cm)

Beat the eggs with a fork or a pair of chopsticks. Add the oyster sauce, fish sauce, white pepper, sesame oil and Shaoxing wine, stir to mix well.

Heat up a wok or skillet, add the cooking oil.

When the wok or skillet is fully heated, sauté the onion until aromatic or lightly caramelized. Add the shrimp and stir until they turn white on the surface. Add the beaten eggs. Let the omelette set, about 20-30 seconds.

Stir, toss and flip the eggs around and cook thoroughly. Use the spatula to break up into chunks. Add the scallions, stir to combine well. Dish out and serve immediately.

Notes

You may use crab meat (instead of shrimp) for this recipe. This omelet tastes even better with crab meat.

*found recipe on https://rasamalaysia.com/