Shrimp Omelet

Lent is almost over and I feel guilty for not posting my fair share of meatless recipes.  So many positive  and welcome distractions! *wink*

Not too long ago, I featured a Shrimp Omelet Bento in one of my lunchable entries.  I am now finally making good on my promise to post the recipe.   This is a Korean recipe for Shrimp and Vegetable Omelet or Cheon. I only used shrimps to make the dish.  You can use oysters, fish fillets and tofu.  For the vegetables, you can use pumpkins and eggplants or whatever makes for good vegetable tempura.


1 lb extra large shrimps – peeled and deveined with tail on
salt and pepper
1/2 C flour for dusting


2 whole eggs and 1 yolk
1 t salt
1 t crushed garlic

oil for frying


1.  Pat the shrimps dry and set aside.
2.  In a bowl, mix batter ingredients.
3.  Lightly dust the shrimp with flour and shake off the excess.
4.  Heat the oil in a skillet.  Dip the shrimps (or whatever seafood and vegetables you’ve chosen to use!) into the batter and place in the skillet.  Turn over once to cook both sides.
5.  As you’re cooking the shrimps/seafood, press out the excess water using a fork or a pair of chopsticks.
6.  Arrange the cooked shrimps/seafood (and vegetables) on a platter and serve with a dipping sauce mixture of soy sauce and vinegar.

I’ve done battered shrimp in a number of ways.  One can’t have too many recipes for deep-fried battered dishes!  I found this recipe , to be the simplest of them all to make.  If you’re one of those people who’s not very fond of overly-battered deep-fried food, this is perfect for you. *wink*

So there.  Something easy and simple for you to make tomorrow…meatless Friday.  Just a few more days and hubby and I will be able to enjoy meaty dishes again.  Although, I don’t really miss meat all that much, save for chicken and ground turkey.  The upside is we’ve sort of cleansed our systems naturally…without any help from colovexus. Hee hee.

Cheers and mabuhay! :)

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