Basil and Shrimp Wedges
- 1½ teaspoons vegetable oil, divided
- ½ pound cooked salad shrimp
- 1 green onion, trimmed and thinly sliced
- ½ cup julienned basil
- 1 teaspoon fish sauce
- 4 eggs
- 2 tablespoons water
- Salt and pepper to taste
Instructions:
Don't be afraid to experiment with different basils. They all taste great!
- Place 1 teaspoon of the vegetable oil in a sauté pan over medium heat. Add the shrimp and green onion, and sauté until the shrimp are warmed through, approximately 2 minutes. Add the basil and fish sauce and cook for 1 more minute. Set aside.
- In a large bowl, whisk together the eggs, water, and salt and pepper, then stir in the shrimp mixture.
- Place the remaining ½ teaspoon of vegetable oil in an omelet pan over medium heat. Add the egg mixture and cook until the omelet begins to brown. Flip over the omelet and continue to cook until set.
- To serve, slide the omelet onto a serving plate and cut it into wedges. Serve it with your favorite Thai dipping sauce.