Golden Shrimp Torta (Philippine Shrimp Omelette)

TS:
For some reason or other, we had a defrosted bag of small shrimp in the fridge. They were too small to fill a starring role in any dish, so we had to think of some application for which they were suited.



TS:
After hemming and hawing for a while, we couldn't really think of anything, and just wanted something fast and easy, as well as comforting to eat. So finally, I thought, why not make our favorite Golden Egg Torta, but with shrimp instead of pork?

OK, then.



TS:
I chopped the shrimp into small pieces, then added it to some beaten eggs, along with green onions, soy sauce, sesame oil, black pepper, and some cornstarch.



TS:
They were cooked à la pancakes, and dinner was ready!



JS:
There's something about the combination of shrimp and eggs that just feels so right and tastes so good. Simple, delicious alchemy.


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Golden Shrimp Torta (Philippine Shrimp Omelette)

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Golden Shrimp Torta (Philippine Shrimp Omelette)

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Recipe
Golden Shrimp Torta
Serves 4 as a main dish

6 eggs
1/4 kg small shrimp, chopped finely
1 to 2 teaspoons soy sauce
1/2 teaspoon black pepper
1/2 teaspoon sesame oil (up to 1 teaspoon)
1 teaspoon cornstarch
2 stalks green onion, chopped

Scramble the eggs. Add all the ingredients into the eggs and mix together. Heat oil in a sauté pan over medium heat. Pour egg mixture into the pan and cook until the bottom half of the torta is cooked. Flip over.

The size of the torta is your choice. Make one big one or several small ones.

You may want to do a tester torta first, then adjust the seasoning (soy sauce, salt, black pepper, sesame oil) of the mixture according to taste.

Cook torta in batches until all the egg mixture is used up.

Serve with condiments such as ketchup, sweet chile sauce, etc., if you wish.