Thursday, March 22, 2012
This was inspired by a childhood favorite of mine. Mom often made these omelets with shrimp, but no scallions or vegetables because my picky childhood palate wouldn't tolerate anything green. When I was older I added the scallions. Still not a lot in there, but I'm not a fan of diner-style omelets with a pound of cheese and filling. The freshness of the scallions was great with the crisp and briny bite of fresh shrimp. You can add soy sauce or oyster sauce like my brother does, or hot sauce like my dad. And Mom always served these with rice.
To add another twist to the omelet, I used lap cheong (widely known by that Cantonese pronunciation, and called la chang in Mandarin). You'll find these Chinese sausages in the refrigerated section of your Asian grocer, though Mom buys me some fresh from the butcher when I visit her. If anybody can recommend a good prepackaged brand, since lap cheong vary in flavor and sweetness, I'd appreciate a suggestion in the comments!