Open-Faced Prawn Omelette
This is a Chinese-style, open-faced recipe for prawn omelette. I love to cook open-faced omelette whenever I want a better presentation since it showcases the main ingredient that makes up the omelette, which in this case is my favourite prawn (shrimp). This prawn omelette is both attractive and tasty with simple ingredients.
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Since the omelette looks naturally pretty on its own, I decided to serve it in its original shape in the pan after cutting the omelette to bite-sized pieces. To minimize tearing the egg, wait for the omelette to cool down a little first before cutting. This simple egg dish goes so well with both rice or porridge.
To prevent a dried surface & unsightly bubbles on the omelette, use a lower heat when steaming the omelette and take it off from the stove once the egg is set (do not overcook). Other then an open-faced presentation, you can also choose to fold this omelette in half like my button mushroom omelette, or scramble it for a fluffier texture.
This is the prawn (shrimp) I used for the recipe. The reason why they are diced is so that I can use any size of prawn that is freshest, and not worry if they look too big or small. And dicing also spreads out the prawn meat efficiently, giving the feeling that there are a lot of prawns than is actually used :P
Open-Face Prawn Omelette Recipe
To minimize a dried surface & unsightly bubbles on the omelette, use a lower heat when steaming the omelette and take care not to overcook the omelette.
Ingredients:
- 6 medium tiger prawns de-shelled, de-veined & diced; approx. 75g after prep
- 1 tsp sesame oil
- 1/8 tsp salt
- 2 dashes white pepper
- 2 eggs
- 1 tbsp diced carrot use a veg. peeler to shave a few slices, stack them and diced
- 1 tbsp chopped spring onions (green part)
- 1 tsp light soy sauce
- 1/2 tbsp cooking oil
- 1 tbsp chopped coriander to garnish
You also need:
- a 28cm wok pan (or similar dimensions)
Directions:
- Marinade diced prawns with sesame oil, salt and white pepper for at least 15 minutes in the fridge.
- Prepare egg mixture. Add eggs, carrot, spring onions & soy sauce to a bowl. Whisk to combine.
- Make the omelette. Heat oil in a wokpan. Add diced prawns and stir fry until they are just cooked. Spread them out on the wok and pour egg mixture over the prawns. When the egg is semi-set, lower heat to medium low, cover with lid and steam the egg until it is just set, about 2 minutes. Serve the omelette whole by sliding it onto a serving plate, or cut the omelette into bite-sized servings when it is cooled. Garnish with coriander.