Shrimp, Scallion and Lap Cheong Omelets

• 8 Shrimp
• 3 Scallions
• 1 whole Lap Cheong (Chinese Sausage)
• 4 Large Eggs
• Salt And Pepper
• 2 teaspoons Canola Oil

1. Peel and devein the shrimp, and slice the scallions thinly.
2. Slice the lap cheong (Chinese sausage) thinly.
3. Heat a wok or frying pan and add the lap cheong and some water, enough to barely cover the sausage.
4. Cover and simmer for 10 minutes.
5. Remove the lap cheong to a plate and pour off the water.
6. Crack 2 eggs into a bowl, lightly sprinkle with salt and pepper, and beat with a fork.
7. Over medium-high heat, add a teaspoon of canola oil to the wok.
8. Add the shrimp and sear for 1 to 2 minutes on each side, just until cooked.
9. Remove half of the shrimp to a plate right away.
10. Add half of the scallions and half of the lap cheong and give everything a stir.
11. Pour the eggs into the wok.
12. Slowly rotate your wok to swirl the egg mixture around to create a bigger omelet and cook it evenly.
13. When the center is set and the edges of the omelet have pulled away from the wok, move the omelet to a plate.
14. If youre using a frying pan, skip the swirling and just cover the pan with a lid to help cook the top until done.
15. Repeat with the remaining eggs, scallions, and lap cheong.

shrimp, scallions, lap cheong, eggs, salt, canola oil

Taken from tastykitchen.com/recipes/main-courses/shrimp-scallion-and-lap-cheong-omelets/ (may not work)