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. 3 eggs in a
small skillet will take a lot more filling than you might think. So
load it up.
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
Ingredients
1/2 Tbs potato starch
250ml chicken stock
1 Tbs Oyster sauce
Sesame oil
Pinch umami
3 large Eggs
1 Tbs water
100g Green Prawns
1/2 white onion
1 Tbs butter
Salt and Pepper to taste
Method::
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
Cook 6 minutes till almost cooked. Season
Flip and fold to make 2 or 3 layers. I like 3.
Turn the stove off and rest in the pan 3 minutes.
Plate and coat generously with the gravy.
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
Ingredients
1/2 Tbs potato starch
250ml chicken stock
1 Tbs Oyster sauce
Sesame oil
Pinch umami
3 large Eggs
1 Tbs water
100g Green Prawns
1/2 white onion
1 Tbs butter
Salt and Pepper to taste
Method::
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
Cook 6 minutes till almost cooked. Season
Flip and fold to make 2 or 3 layers. I like 3.
Turn the stove off and rest in the pan 3 minutes.
Plate and coat generously with the gravy.
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