Mother's Day Brunch Recipe - Tànsuǒ's Szechwan Shrimp Omelette

Chef Matt Gillie from Tànsuǒ restaurant made a Szechwan Shrimp Omelette. Tánsuŏ restaurant offers a modern take on Chinese classics and dim sum by Maneet Chauhan in a refined, spacious setting. Tánsuŏ is located at 121B 12th Ave N, Nashville, TN 37203. Make reservations for Sunday Brunch or nightly dinner online at www.opentable.com. For more information, visit http://www.tansuonashville.com  .

Szechwan Shrimp Omelette

For omelette –

3 whole eggs, whisked

2 t cilantro

1 T sliced scallion

1 T vegetable oil

In non-stick pan, heat vegetable oil over medium heat. Add whole eggs, cilantro and scallion. Season with salt and pepper. Once eggs begin to set start rolling the egg from one side to the other with a rubber spatula. Transfer to plate.

For Szechwan shrimp –

5 whole shrimp, peeled and de-veined

3/4 c mixed vegetables (baby corn, zucchini, mushroom, bok choy)

2 T oyster sauce

1/4 c mushroom water

1 t minced garlic

1 t sesame oil

In same skillet as omelette, add the shrimp and cook for 2 minutes. Flip the shrimp over, add the mixed vegetables. Cook for 2 minutes. Add sambal, oyster sauce, mushroom water, garlic and sesame oil. Allow to cook for another minute. Plate on top of the omelette.
 

Print this article Back to Top