An adaptation of a traditional Chinese dish, Western Quick-Fried Eggs with Petits Pois and Shrimps may be served as part of a Chinese meal or, accompanied by ice-cold lager and green salad, as a light lunch or supper.5 eggs
1 teaspoon salt
1 oz. butter
1-inch piece fresh root ginger, peeled and chopped
1 small onion, thinly sliced
4 oz. small frozen shrimps, thawed
8 oz. frozen petits pois, thawed
1 tablespoon soy sauce
½ teaspoon sugar
2 tablespoons vegetable oil
In a medium-sized mixing bowl, beat the eggs and salt together until they are well blended. Set aside.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the ginger and onion and stir-fry for 30 seconds. Add the shrimps, petits pois, soy sauce and sugar and stir-fry the mixture for lj minutes. Remove the pan from the heat and set aside.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, pour the egg mixture into the pan. Stir the eggs, then leave for a few seconds until the bottom sets. Remove the pan from the heat and pour in the shrimps and petits pois. Turn, mix and toss the mixture a few times. Return the pan to the heat and cook, stirring occasionally, for 1 minute. Remove the pan from the heat.
Transfer the mixture to a warmed serving dish and serve at once.