There are several things I want to change, to fine tune.. As a start, I would have preferred the omelette to be thinner. Cooking them individually, instead of one time for two servings might work. I also want to it to be yellow-er, meaning skipping the soya sauce entirely or use really light soya sauce.
But in terms of filling my craving, this does the job really nicely. Especially since H doesn’t mind the bean sprouts at all.
I don’t usually mise-en-place (i.e. prep all ingredients before I start cooking), but I found in the case of Asian cooking such as this, to get all ingredients ready is really important.
(adapted from Petits Plats Asiatiques by Jody Vassallo)
serve 2 as main, 4 as appetizer
4 tbsp oil, divided
2 small green onions, diced the bulb, sliced the green part but don’t mix them
1 large clove garlic, pounded
2 cm ginger, pounded
250 gr prawns, de-shelled & de-veined, roughly chopped in large pieces
50 gr bean sprouts, cleaned & roots removed
1/2 tsp white pepper
4 medium eggs
1 tbsp rice vinegar – I used Japanese’s version Komezu & taste equally wonderful
1 tbsp clear soya sauce (OR 1/2 tbsp light soya sauce and pinch of salt)
1/2 tbsp sesame oil
1/2 tsp oyster sauce
Bunch of coriander, to garnish
Thai red chilli, deseed & chopped, to garnish
- [Mise-en-place] Roughly chop the prawns, diced the onion bulbs, sliced the green parts. Pound the garlic & ginger into a paste. Clean the sprouts. Sliced the red chilli. Get a wok/ pan with cover.
- In a bowl, whisk the eggs, add the sliced green onions onto it as well as the rice vinegar, soya sauce/salt, sesame oil & oyster sauce. Whisk well & set aside.
- In a wok, heat up 2 tbsp oil over low-medium heat. Once it starts to smoke, add in the diced onion bulb, the ginger-garlic paste, the prawns, the bean sprouts & the white pepper.
- Stir to mix all ingredients then cover. Let it cook for 3-4 mins until the prawns turn red and just about cooked. Transfer to a plate, spread them out to cool down.
- (If you want thinner omelette, from here onwards split everything into two portions) Wipe the wok clean and add in 2 tbsp of oil over low-medium fire.
- Once it starts to smoke, add in the eggs. Twirl the wok, then gently add in the prawn mixture equally across all egg surface.
- After 2-3 mins, once the edges starting to pull off the wok, using a fork or a chopstick, gently poke the omelette to release the steam below, twirl, up till most of the eggs/ liquid has been cooked.
- Gently pry off the wok and flip to cook on the other side for additional minute.
- Transfer to a serving plate, garnish with coriander & red chilli. Serve immediately.