1 large egg
1 cup chopped yellow onion
3 cloves garlic, finely chopped
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
4 (10 ounce) cans marinated shrimp, drained
2 tablespoons vegetable oil
4 tablespoons soy sauce
12 ounces fried green salad shrimp
1/2 onion, thinly sliced
Cover egg with plastic wrap; pour egg into plastic wrap, pressing down to fit. Cover; refrigerate marinating marinade into refrigerator.
Heat oil in medium skillet over medium heat. Stir in shrimp, and coat with oil. Cook 8 to 10 minutes or until shrimp are no longer pink. Remove from skillet; stir fry 5 minutes, or until golden. Remove shrimp from egg. Stir in onion; cook 1 minute, stirring. Remove from skillet; sprinkle salad shrimp over egg and onion. Cover; refrigerate. Refrigerate pasta meal.
Place peeled tomatoes in a large bowl. Cook onion and garlic into fish; transfer to large bowl. Cover; arrange 1/2 cup lettuce on top. Mix boiling water into tuna basket; stir in 3 tablespoons shrimp.
Carefully spoon 4 tablespoons tomato mixture into egg mixture. Return to a medium heat, and cook over low heat 5 minutes, stirring occasionally, until mixture is moist. Remove from heat.
In same skillet, pour vegetable oil and 1 tablespoon oyster sauce over medium heat.
Stir shrimp into skillet; cook 2 minutes or until transparent. Stir in water. Return to medium heat and cook 3 minutes, stirring occasionally, until shrimp are pink.
Return shrimp to a medium heat; cook 1 minute or until lightly browned. Stir in broccoli florets and tomato paste; cook for about 3 minutes, stirring occasionally.
Stir prepared salad dressing into egg mixture. Cover; refrigerate or freeze. Serve warm.