Tender Shrimp and Crispy Green Onion Rolled Omelet
Tender Shrimp and Crispy Green Onion Rolled Omelet
Perfect for Lunchboxes & Kids! Easy Shrimp Rolled Omelet Recipe Inspired by Chef Lee Jung-hyun
Make Chef Lee Jung-hyun’s special shrimp rolled omelet recipe from ‘Convenience Store Restaurant’ easily at home. The plump shrimp and the sweet crunch of green onions create a dish that will delight both adults and children. Its soft, sweet, and savory taste makes it a perfect side dish! It’s also an excellent option for lunchboxes or kids’ snacks.
Main Ingredients- 4 large fresh eggs
- 100g frozen peeled shrimp
- 1 stalk fresh green onion (white part only, about 5-7cm length)
- 1 Tbsp olive oil
Seasoning- 0.5 Tbsp sugar (approx. 1 tsp)
- 0.5 tsp fine salt (approx. 1/4 tsp)
- 1 Tbsp cooking wine (mirin)
- 3 Tbsp anchovy broth (or water)
- 0.5 Tbsp sugar (approx. 1 tsp)
- 0.5 tsp fine salt (approx. 1/4 tsp)
- 1 Tbsp cooking wine (mirin)
- 3 Tbsp anchovy broth (or water)
Cooking Instructions
Step 1
Prepare all the ingredients needed to make the delicious shrimp rolled omelet. Fresh ingredients are the start of a tasty meal!
Step 2
Peel and rinse the frozen shrimp thoroughly, then pat dry. Place the shrimp in a microwave-safe bowl with 3 tablespoons of water. Cover with plastic wrap and microwave for 1 minute 30 seconds to thaw and cook. This process will gently cook the shrimp, making them tender and perfect for the omelet.
Step 3
Prepare the shrimp based on their size. If using large shrimp, slice them in half lengthwise for a more aesthetically pleasing omelet. Small cocktail shrimp can be used whole. Cut them into bite-sized pieces for easy eating, especially for children.
Step 4
Finely slice the white part of the green onion into long, thin strips. This preparation method enhances the crispy texture and brings out the natural sweetness of the green onion within the omelet. If you have thinly sliced green onions, feel free to use them as is. (Tip: Pre-sliced and frozen green onions can also be used.)
Step 5
Crack 4 fresh eggs into a large bowl. Whisk gently with a fork until the yolks and whites are well combined. For a smoother texture, strain the egg mixture through a fine-mesh sieve. This removes any stringy bits of egg white, ensuring a delicate omelet.
Step 6
To the strained egg mixture, add 0.5 tsp of salt, 0.5 Tbsp of sugar, and 1 Tbsp of cooking wine, and mix well. Pour in 3 Tbsp of anchovy broth for added depth of flavor. If you don’t have anchovy broth, using plain water is also perfectly fine. (Note: Chef Lee Jung-hyun uses a homemade multi-purpose broth, but a simple anchovy broth will yield delicious results.)
Step 7
Heat a non-stick frying pan over medium heat. Lightly coat the pan with 1 Tbsp of olive oil, wiping any excess with a paper towel. Reduce the heat to low. Pour about one-third of the egg mixture into the pan, spreading it thinly. Once the omelet is halfway cooked and the edges begin to set, place the sliced green onions and cooked shrimp along one edge of the pan. Carefully roll the cooked omelet over the shrimp and green onions. Gently push the rolled omelet to the side of the pan.
Step 8
Pour another third of the egg mixture into the empty space in the pan, allowing it to overlap slightly with the rolled omelet. Once the bottom is set, roll the omelet again to enclose the new layer. Repeat this process one more time with the remaining egg mixture, ensuring all the egg is used to create a thick, layered omelet.
Step 9
Carefully transfer the completed shrimp rolled omelet from the pan to a cutting board. Let it cool slightly for a few minutes; this helps it firm up, making it easier to slice cleanly. Cut the omelet into your desired serving size for a visually appealing and easy-to-eat dish.
Step 10
Your beautiful shrimp rolled omelet, filled with succulent shrimp and crisp, sweet green onions, is ready! It’s soft, sweet, and savory, making it a fantastic side dish for kids’ lunchboxes or a light meal. Enjoy your delicious homemade creation!
