Shrimp, Scallion and Lap Cheong Omelets

Peel and devein the shrimp, and slice the scallions thinly.

Slice the lap cheong (Chinese sausage) thinly. Heat a wok or frying pan and add the lap cheong and some water, enough to barely cover the sausage. Cover and simmer for 10 minutes. Remove the lap cheong to a plate and pour off the water.

Crack 2 eggs into a bowl, lightly sprinkle with salt and pepper, and beat with a fork.

Over medium-high heat, add a teaspoon of canola oil to the wok. Add the shrimp and sear for 1 to 2 minutes on each side, just until cooked. Remove half of the shrimp to a plate right away. Add half of the scallions and half of the lap cheong and give everything a stir. Pour the eggs into the wok.

Slowly rotate your wok to swirl the egg mixture around to create a bigger omelet and cook it evenly. When the center is set and the edges of the omelet have pulled away from the wok, move the omelet to a plate. If you’re using a frying pan, skip the swirling and just cover the pan with a lid to help cook the top until done.

Repeat with the remaining eggs, scallions, and lap cheong.