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asian-prawn-and-chicken-omelette

asian-prawn-and-chicken-omelette

Ingredients:

Six eggs

Two spring onions, finely sliced

One tablespoon grated ginger

One tablespoon of salt-reduced soy

1/4 cup vegetable oil

300g uncooked prawn meat

1 cup shredded BBQ chicken

One carrot, peeled and grated

1 cup of bean sprouts

1/2 cup coriander leaves

1/2 cup Vietnamese mint

Two tablespoons of oyster sauce

Method:

  1. Add the eggs, spring onions, grated ginger, and soy sauce to a bowl. With a fork, whisk until combined.
  2. Prepare your ingredients for cooking by chopping the prawns, shredding the BBQ meat, grating the carrot, and grating the BBQ shredded chicken.
  3. Heat one tablespoon of oil in a hot wok until it shimmers. Stir-fry the prawns for 1 minute. Stir in the chicken and carrot for 30 seconds, then place aside.
  4. Add one tablespoon of oil to the wok and clean it again. Pour half the egg mixture into the wok and move it left to right using a fork. Then, leave the mix to cook in the bottom for 30 seconds without stirring. Sprinkle half of the herbs and bean sprouts with the prawn mixture.
  5. Fold the egg mixture using a spatula and let it cook for 30 seconds. Then, slide onto a serving plate with oyster sauce, more herbs, and sprouts.
  6. Repeat the process for the second omelet.

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