Sunday Nite Dinner

Fried Eggs and Shrimp Recipe (Trung Chien Tom)

• 1 pound medium shrimp, peeled and deveined
• 5 large eggs
• 1 teaspoon soy sauce
• 1/2 teaspoon ground black pepper
• 1 medium red onion, thinly sliced
• 1 green onion, chopped
• 1 bunch of watercress or 1 head of lettuce, washed and dried
• 8 ounces tomatoes, sliced
• Canola oil
• Nuoc cham (Vietnamese dipping sauce)

1. In a large bowl, whisk eggs, soy sauce and pepper together. Mix in red onion, green onion and shrimp.
2. In a large nonstick skillet, add enough oil to thinly coat the surface and heat over medium heat. Ladle 1-2 tablespoons egg mixture into skillet, making sure to include a shrimp and some onions in the ladle. Repeat process to fill skillet. Fry for 1-2 minutes and flip when the eggs are lightly browned. If the eggs run together, separate them by cutting the egg with a wooden spoon or spatula, and flip each shrimp with surrounding egg. Cook for another 1-1 1/2 minutes until the shrimp is done. Transfer to a plate with paper towels to drain the excess oil. Between batches, add more oil to the skillet if necessary.
3. Serve the fried eggs and shrimp on a bed of watercress/lettuce and tomatoes. Dip the fried eggs and shrimp into nuoc cham and eat with a bowl of rice.

Makes 4 servings when eaten with rice