Tender & Spongy, Chrysanthemum Greens Taiwanese Shrimp Omelette

• 100 grams Peeled shrimp
• 1 half a bunch Chrysanthemum greens
• 2 Eggs
• 1 Scallion
• 100 grams Katakuriko
• 150 ml Water
• 1 tsp Salt
• 1 dash Pepper
• 2 tbsp Tomato ketchup
• 1 tsp Doubanjiang
• 2 tbsp sweet chilli sauce
• 2 tbsp Okonomiyaki sauce

1. Combine the ingredients and add the minced scallion.
2. Beat the egg and set aside.
3. Cut the greens into a bite-size length.
4. Add a generous amount of oil to a frying pan and heat.
5. Cook the shrimp.
6. Once the shrimp has cooked add the mixture from step 2 (mix thoroughly to avoid lumps).
7. Mix in the beaten egg and place the greens on top.
8. Cover with a lid and steam on medium heat.
9. Once the bottom has browned fold in half, replace the lid and continue to steam.
10. Open the lid, and once both sides have become crispy it's complete.
11. Cut into serving pieces and transfer to a plate, and top with sauce.

shrimp, chrysanthemum greens, eggs, scallion, katakuriko, water, salt, pepper, tomato ketchup, doubanjiang, sweet chilli sauce, sauce

Taken from cookpad.com/us/recipes/145211-tender-spongy-chrysanthemum-greens-taiwanese-shrimp-omelette (may not work)