Sunflower Shrimp Omurice
It’s been raining nonstop lately and we haven’t seen the sun, so let’s make one ourselves~ My little princess sat at the table, staring blankly at the sunflower omurice without touching it. I urged her to eat quickly or she’d be late for school. She said she couldn’t bear to eat it yet and asked to look at it a little longer…
Ingredients
Steps
The ingredients in the photo are for two servings of omurice; reduce the amount if you are making only one. Peel the shrimp, use a toothpick to remove the vein, then marinate briefly with an appropriate amount of salt and cooking wine. Peel the carrot and dice it. Blanch the carrot cubes and peas in boiling water. Mix the starch with a little water, then pour it into the beaten eggs and stir well; set aside.
Pour a little oil into the pan.
Pour in an appropriate amount of egg mixture and tilt the pan so the egg spreads out evenly.
Cut the egg crepe into long strips about 0.8 cm wide. I first drew a teardrop shape on an oiled sheet and cut it out with scissors as a template. If you have a teardrop-shaped cookie cutter, that’s even better. Then use a small knife to cut along the template.
Add an appropriate amount of oil to the pan, add the shrimp and stir-fry briefly, then add the carrot cubes, peas and rice, stir-frying constantly (reserve a few peas for decoration on top). Finally season with light soy sauce and stir well. Spoon into a small round-bottomed bowl, press down firmly, then invert it onto a plate.
Now start weaving the beautiful sunflower~
As shown: lift up every other strip, then lay one strip horizontally across. Repeat the steps until the weaving is finished.
Use a small knife to trim off the excess strips.
Arrange a ring of teardrop-shaped petals around the edge.
Decorate the surface with the reserved peas, and your lovely sunflower is done~