Shrimp Fluffy Omelette

Steps

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1. 1
   Select fresh eggs and crack them into a bowl. High-quality eggs should have distinct egg white layers and a firm yolk.
   ▶ ≈1:55
2. 2
   Add a small amount of cornstarch (or tapioca/sweet potato starch) to the eggs to help them hold their structure and prevent collapse after cooking.
   ▶ ≈2:43
3. 3
   Season the eggs with a pinch of salt so the eggs themselves are flavorful, rather than relying entirely on the saltiness of the sauce.
   ▶ ≈3:32
4. 4
   Whisk the egg mixture thoroughly while incorporating air to achieve a fluffier omelette. A small amount of oil can help blend the mixture evenly.
   ▶ ≈3:08
5. 5
   Prepare the thickening slurry by mixing starch and water in approximately a 1:3 ratio. Keep the ratio consistent for uniform sauce thickness each time.
   ▶ ≈4:02
6. 6
   Heat oil in a wok, stir-fry minced garlic and ginger slices until fragrant, then add pork and shrimp and cook until they change color.
   ▶ ≈4:27
7. 7
   Add green onion pieces, then a splash of water. Season with oyster sauce, soy sauce, and sugar. Taste and adjust seasoning to preference.
   ▶ ≈5:11
8. 8
   Season with white pepper powder, then pour the starch slurry into the wok to thicken the sauce. Cook until the sauce becomes glossy, then set aside.
   ▶ ≈6:05
9. 9
   Pour the egg mixture into hot oil (high temperature is essential). Immediately reduce the heat and allow the eggs to puff up and begin to set.
   ▶ ≈6:54
10. 10
    When the outer edge begins to firm up, carefully pour out the excess oil, then return the omelette to the hot oil.
    ▶ ≈7:45
11. 11
    Add more hot oil in two stages; each time you add hot oil, the omelette will puff up again. Maintain high oil temperature to prevent greasiness.
    ▶ ≈8:28
12. 12
    Gently press the omelette with chopsticks to check that it has set to the desired firmness. Scoop it out with a slotted spoon and drain thoroughly.
    ▶ ≈9:14
13. 13
    Place the omelette on a plate and pour the shrimp sauce over the top. The finished dish should have a crispy exterior, tender interior, and an airy texture like egg puff.
    ▶ ≈9:26