Tuesday, 19 July 2011

Asian omlette with prawns

We eat a lot of eggs in our house and this is another way to have them.
I use my 20cm cast iron fry pan to make the omlette.
This is a generous portion.
For 1 serve you will need

  • 3 eggs whisked together
  • 3-4 cooked chopped prawns  ( you don't have to add them, still really good without them)
  • 2 spring onions sliced on the diagonal
  • 1 tsp of sweet chile thinned with a bit of boiling water
  • 3-4 tablespoons of sweet soy sauce (without the cornflour)
  • sprinkles of chile flakes or 7 pepper (nanami togarashi)

Add some peanut oil to your pan and make sure it is hot, the egg should bubble when you add it.
With a spoon pull the mixture to the middle to help it cook exposing the bottom of the pan and moving the egg mixture to the space.
Place the prawns and half the spring onions down the middle of the omlette and when nearly set fold one side over the prawns and then the other side, so it is folded into thirds.
When you think it is done and the prawns are warm  through, gentle remove from the pan and put onto a plate.  
Put the pan back on the heat and add the sweet soy sauce.  It will bubble away, be careful so it doesn't burn.  You want it to become syrupy.  
When ready, pour it over the omlette along with the sweet chile sauce, spring onions and chile flakes. 

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