How to make it

1. Method - Shrimp omelette: 1. Marinate the shrimps with a pinch of Lee Kum Kee White Pepper for 5 minutes. 2. Using a non-stick pan, quickly try the shrimps until red in color and set aside. 3. Beat the eggs and chop the onions into small pieces and add into the egg paste, mix well. 4. Brush a thin layer of oil to the non-stick pan, using medium low heat, pour the egg paste on to the pan to make a thin omelette. 5. Fry the omelette to approx 80% cooked (the upper layer is still wet). Place the shrimps covering around 1/3 of the omelette on the pan. 6. Slowly roll the eggs and shrimps together, ready to serve once eggs are thoroughly cooked. 7. Dip the shrimp omelette with Lee Kum Kee Salt reduced oyster sauce for extra taste.
2. Method - Spinach rice ball: 1. Blanch the spinach in boiling water until soft, drain. 2. Remove any excess water from spinach and cut into small pieces. 3. Mix the spinach and rice together and mould into a ball ready to serve with the shrimp omelette.
3. Serve the shrimp omelets with spinach rice balls.