Chinese Prawn Omelette
This Chinese-stye prawn omelette (虾仁炒蛋 or 滑蛋虾仁) is my take on making this homely dish. The egg is moist & soft and the prawns (shrimps) are fresh & plump in this one.
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I’ll tell you un-bashfully why my family thinks (in our very biased opinion :P), that this is the killer recipe for prawn omelette:
- The scrambled egg is moist, tender and chunky. We don’t like flat and dry egg for this dish.
- The prawns are luxury-edition. I always use fresh tiger prawns (not frozen ones). They are also kept whole (not diced) so that we can enjoy each juicy prawn on its own.
- The ingredients are minimum. I use only salt (no baking soda, cornstarch, wine etc) to prep the prawns. Instead of cornstarch to make the egg smooth, I control the heat of the pan to achieve similar results.
The action is fast because timing and heat control are important factors here, so sorry that the photos are not very well-taken. But I hope they give you a clearer idea than words alone to describe the process.
Grease a non-stick wokpan with cooking oil using a pastry brush. Heat the pan on low. Pour egg mixture into the wok. The egg will cook immediately only from the edges and bottom of the pan as the heat is low.
When the egg is almost set, add cooked prawns (I cooked and set them aside on a plate earlier) and finish up cooking. The egg should be just set (no more uncooked, raw runny parts), still moist and very soft. Again, timing and heat control are important in this recipe.
Slide the egg from the pan onto a serving plate (it looks most beautiful with the top layer of moist egg). Garnish with chopped spring onions and/or coriander. Enjoy this simple, homely yet luxurious prawn omelette.