Fried Omelet With Shrimp And Snap Peas Recipe

Ingredients

2 large eggs

1 teaspoon cornstarch

1 teaspoon fresh lime juice

1 teaspoon Thai or Vietnamese fish sauce

1 teaspoon packed light-brown sugar

1/4 cup chopped blanched sugar snap peas

1/4 cup chopped cooked shrimp

1 tablespoon thinly sliced scallions, plus more for serving

Safflower oil, for frying

Cooked rice and spicy chili sauce, such as Sriracha, for serving

Preparation

Whisk together eggs, cornstarch, lime juice, fish sauce, and brown sugar until combined. Stir in snap peas, shrimp, and scallions. Fill a small heavy-bottomed pot with 1/2 inch oil. Heat over medium until a little bit of egg mixture sizzles and floats to top when dropped in. Stir egg mixture to ensure even distribution, then hold bowl about a foot above oil and pour in eggs. Cook until just set and golden on bottom, about 1 minute. Flip with a slotted spoon and cook until golden and set on other side, about 30 seconds. Lift out of oil; transfer to a paper towel-lined plate. Fold in half and serve immediately, over rice and sprinkled with scallions and chili sauce.