Chinese Prawn Omelette Recipe
- 8 large prawns (shrimps)
- 1/2 tsp fine sea salt to clean the prawns
- 2 eggs
- 1 tsp + 1/2 tsp cooking oil divided
- chopped spring onion &/or coriander for garnishing
(A) Seasonings for Egg Mixture
- 1/2 tsp mushroom (or chicken) seasoning powder to taste; can substitute with light soy sauce
- 3 dashes white pepper powder to taste
- 1/2 tsp sesame oil
- tiny pinch of salt to taste
- Prep prawns. Shell and de-vein the prawns. Place them in a small bowl with 1/2 tsp fine sea salt. Massage the prawns with the salt for 30 seconds. Rinse the prawns through a slotted sift to wash off all the salt. Pat dry on paper towels and keep chilled in the fridge until ready to cook.
- Prepare egg mixture. Crack eggs in a bowl, and beat them well with seasonings (A).
- Partially cook the prawns. Heat 1 tsp oil in a non-stick wok pan. When the prawns are just done (do not overcook), set aside on a plate.
- Make moist egg. Add remaining oil to the pan, greasing it well with a pastry brush. Heat the pan on low heat. Pour egg mixture to the pan. As the egg set, pull edges with a spatula to draw the mixture from the sides to the centre, letting uncooked egg flow underneath, until the egg is set except for the top surface.
- Make prawn omelette. Using a spatula, cut and scramble the egg to large chunks. Return cooked prawns to the pan. Stir-fry quickly until the egg is just set. Take the pan off the heat and slide the contents onto a plate. Garnish with spring onion and/or coriander.