Tiny Shrimp Omelet (Tortang Alamang)
Tiny shrimp (alamang in Tagalog) is the main ingredient in the Filipino seasoning known as bagoong alamang or shrimp paste. It is used in many signature dishes like pinakbet and kare-kare, or a necessary accompaniment to unripe, green mangoes.
But tiny shrimp can stand on their own, not necessarily as seasoning for other dishes. They make great omelets! Dried salted tiny shrimp abound in Asian grocery stores. Canned tiny shrimp can also be purchased in most supermarkets.
For this recipe, I used dried salted shrimp. They can be real salty, but the secret is to soak them in hot water for about 10 minites to temper their saltiness. I combined the shrimp with fresh, chopped scallions for that extra ‘zing.’
1 cup dried salted shrimp, soaked in hot water for 10 minutes, then drained
4 eggs beaten
1/2 cup chopped fresh scallions
1/3 cup Olive oil for frying
In a medium bowl, whisk together the eggs, dried shrimp and scallions. Heat Olive oil in a frying pan over medium-high heat. Pour the egg mixture in batches to fry until they turn golden brown. Remove from heat and place on a plate lined with paper towel to drain excess oil. Serve warm with rice or bread.
Make 6 servings