Another omelette dish, this time with shrimp and pickled chili radish that gives each bite a surprising crunch.
This one is pretty simple. I like to first marinate 1/2 lb of peeled and deveined shrimp in 1 T. chinese wine, 1/2 tsp salt, and 1/2 tsp cornstarch. Then I dice up pickled chili radish (you find this in the asian store either in jars or dry packets) and some scallions. I cook up the shrimp and white parts of the scallion until it’s almost done, throw in the radish and then pour in my 4-5 scrambled eggs (make sure the eggs are seasoned already ex: 1/2 tsp sesame oil, big pinch of salt, some freshly grated pepper) along with the green parts of the scallion. Put heat on medium and let the omelette set for a bit.