Description
A variation of the Oyster Omelet (E-a Jian) swapping oysters for 'shrimp'. A night market staple where chewy sweet potato batter, egg, and greens are grilled, topped with a sweet/spicy pink sauce.
Restaurants serving Taiwanese Shrimp Omelet
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Peeled shrimp
- Sweet potato flour
- Egg
- Bok choy(Greens)
- Special pink sauce(Haishan Jiang)
Instructions
- [Authentic Recipe]
- [Batter] Mix sweet potato flour (Digua Fen), potato starch, and water into a thin wet batter.
- Remove veins from fresh peeled shrimp, massage lightly with salt and wine.
- Oil a giant night market griddle with lard (or oil), arrange shrimp and sear briefly.
- Pour a ladle of the batter thinly and roundly over them (this turns translucent and chewy when cooked).
- Crack a raw egg over the batter, breaking the yolk and spreading it with a spatula.
- Heap roughly chopped bok choy (or lettuce, chrysanthemum greens).
- Once the edges crisp up, flip rapidly with a spatula to cook the veg.
- Plate, and pour heavily with a special 'sweet/spicy pink sauce (Haishan Jiang)' boiled down from rice flour, miso, ketchup, and sugar.
Learn more Spice, substitutes, tips
Key spices
Sauce sweetness and lard aroma
Substitutes at Japanese supermarkets
Frozen peeled shrimp, Japanese potato starch (texture gets heavier)
Pairing
Meatball Soup (Gong Wan Tang) or Cold Tea
Trivia
[For Everyone] The 'absolute escape route' for tourists or kids who dislike the ocean smell of oysters, yet many Taiwanese prefer this for the standout shrimp texture. The sweet/spicy sauce satisfies junk-food cravings.
Eating tips & etiquette
[Unique Eating] Unify the chewy dough, crispy edges, plump shrimp, and crisp veg with the sweet pink sauce and bring it to your mouth!
Allergen
Shrimp, Egg, Soy, Wheat (from sauce)