Peel and halve the prawns lengthways.
Use a Mandolin to thinly slice the onion and cut into smaller pieces.
Mix the stock, starch, oyster sauce, sesame oil and umami. Simmer 10 minutes.
Whisk the eggs with the water.
Melt 1 Tbs butter in a medium frypan over medium low heat.
Add the egg mix to the frypan and cook 30 seconds.
Distribute the ingredients somewhat evenly. Season to taste.
Cook 6 minutes till almost cooked all the way.
Flip and fold to make 2 or 3 layers. I like 3 but harder to do.
Turn the stove off and rest in the pan 3 minutes.
Plate and coat generously with the gravy.
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Oyster sauce is typical for this gravy but you can do better. Recently I cooked this omelette as part of a banquet menu which included a BBQ duck recipe. When I bought the BBQ duck from the China Town butchery I got a container of the duck cooking juices. 100ml or so. I used this instead of the oyster sauce and wow. It was fantastic.
Use a Mandolin to thinly slice the onion and cut into smaller pieces.
Mix the stock, starch, oyster sauce, sesame oil and umami. Simmer 10 minutes.
Whisk the eggs with the water.
Melt 1 Tbs butter in a medium frypan over medium low heat.
Add the egg mix to the frypan and cook 30 seconds.
Distribute the ingredients somewhat evenly. Season to taste.
Cook 6 minutes till almost cooked all the way.
Flip and fold to make 2 or 3 layers. I like 3 but harder to do.
Turn the stove off and rest in the pan 3 minutes.
Plate and coat generously with the gravy.
---------------------------------------------------------------------------
Oyster sauce is typical for this gravy but you can do better. Recently I cooked this omelette as part of a banquet menu which included a BBQ duck recipe. When I bought the BBQ duck from the China Town butchery I got a container of the duck cooking juices. 100ml or so. I used this instead of the oyster sauce and wow. It was fantastic.
1/2 Tbs potato starch
250ml chicken stock
1 Tbs Oyster sauce
Sesame oil
Pinch umami
5 large Eggs
2 Tbs water
100g Green Prawns
1/2 white onion
Salt and Pepper to taste
1 Tbs butter
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250ml chicken stock
1 Tbs Oyster sauce
Sesame oil
Pinch umami
5 large Eggs
2 Tbs water
100g Green Prawns
1/2 white onion
Salt and Pepper to taste
1 Tbs butter
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This is a much overlooked dish in Chinese cuisine. It is easy and
quick to make with just a few ingredients. Obviously you can
substitute lots of other ingredients beside King Prawns. Chicken,
pork whatever. Whilst this is called an omelette it differs in that
it is cooked longer and appears much browner, close to burnt on the
underneath. The filling ingredients are set in the mixture at the
begining and not on top as in a traditional omelette.
You can plate and serve open faced or folded. Folded is more usual. The chinese gravy is the key. So much of the flavour and texture comes from the gravy. Far too much gravy is barely enough. I like to fry and steam up some pot stickers (dumplings) and serve on the same plate also partly submerged in this wonderful gravy. Cornflour does work as the thickening agent but Potato flour (starch) is so much better. In fact I use it to thicken any and all sauces. It is the secret ingredient that gives that wonderful glossy sheen to my sauces
You can plate and serve open faced or folded. Folded is more usual. The chinese gravy is the key. So much of the flavour and texture comes from the gravy. Far too much gravy is barely enough. I like to fry and steam up some pot stickers (dumplings) and serve on the same plate also partly submerged in this wonderful gravy. Cornflour does work as the thickening agent but Potato flour (starch) is so much better. In fact I use it to thicken any and all sauces. It is the secret ingredient that gives that wonderful glossy sheen to my sauces
Recipe for Easy Chinese Takeaway Dish King Prawn Omelette with Chinese Gravy Recipe
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