Francis Kuijk
Prawn & Vege Omelettes
4-6 persons
preparation 30 min
cooking 15 min
(Fu Yong Hai)
Omelettes;
6 eggs, whisked
1 onion, finley chopped
100 g bean sprouts, cleaned,
rinsed, drained
100 g Chinese cabbage, finely
shredded
1 leek, white part only, finely sliced
in rings, rinsed, drained
2 cloves garlic, minced
2 tbsp fish sauce
1 tsp sesame oil
1/2 chicken stock cube
pepper & salt to taste
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150 g large raw prawns (grey),
sliced thinly
sunflower or vegetable oil
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Sauce;
2 tbsp sunflower or vegetable oil
1 clove garlic, minced
150 ml tomato sauce
2 tbsp kecap manis
1 tbsp white vinegar
1/2 tsp ground ginger
1 tsp sugar (or to taste)
300-350 g frozen or tinned peas
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Dissolve the half chicken stock cube in 1 tbsp hot water.
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Place in a bowl the eggs, onion, bean sprouts, cabbage, leek, garlic, fish sauce, sesame oil, the stock cube mixture, pepper and salt to taste, and the prawns. Mix well.
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Warm a thin layer of oil in a frying pan and make omelettes from the mixture (see note below). Only cook the omelette on one side at a lower temperture with a lid on the pan (this works well as it can be difficult to flip such a heavily filled omelette). Set the omelettes aside or lay them on a serving dish.
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For the sauce, pour a thin layer of oil in a pan and fry off the garlic until fragrant. Add the tomato sauce, kecap manis, vinegar, ground ginger, pepper, salt and sugar to taste and allow the mixture to simmer for a minute.
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Add the peas and continue simmering until the peas are warmed.
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Note: Make a habit of make a small tester with a table spoon of the mixture, just to make sure that your seasoning is as you like it. Nothing worse than making all of your omelettes only to find they need salt.