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:
- Add the eggs, spring onions, grated ginger, and soy sauce to a bowl. With a fork, whisk until combined.
- Prepare your ingredients for cooking by chopping the prawns, shredding the BBQ meat, grating the carrot, and grating the BBQ shredded chicken.
- 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.
- 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.
- 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.
- Repeat the process for the second omelet.
Post Comment