Prawn Omelette Recipe
 Malaysian Recipes

Ingredients:

6
1 tsp
2 tsp
1 tbsp
85 g/ 3 oz
1 clove
1 tsp
2
2 tbsp
175 g/ 6 oz

 

eggs
fish sauce
light brown sugar
groundnut oil
bamboo shoots, finely chopped
garlic, finely chopped
grated fresh root ginger
spring onions (scallions), including a little green, thinly sliced
chopped fresh coriander
shelled cooked prawns (shrimp)
coriander sprigs, to garnish

Method:

1. In a medium bowl, beat eggs with fish sauce and sugar. Set aside.

2. In a wok or frying pan (skillet) heat 1/2 of oil. Add bamboo shoots, garlic, ginger and spring onions (scallions). Fry for about 2 minutes. Remove pan from heat and stir in coriander and prawns (shrimp). Add to egg mixture and stir together. In a frying pan (skillet), heat remaining oil. Stir egg mixture then pour evenly over base of pan. Lower heat and leave to cook until underside is set and golden brown and top is almost set.

3. Put a warm plate upside down on pan. Invert the pan and plate together so the omelette falls onto plate. Using a fish slice, slide omelette back into pan and cook until underside is brown. Cut into wedges and garnish with coriander sprigs.

Serve 3-4.