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Chinese Prawn Omelette

Chinese prawn omelette

Serves:

4

Preparation Time:

15 minutes + marinating time

Cooking Time:

15 minutes

Ingredients

2 teaspoons cornflour
2 tablespoons Shaoxing wine (Chinese cooking wine)
1 tablespoon soy sauce
¼ teaspoon white pepper
24 green (raw) banana prawns, shelled and deveined
¼ cup peanut oil
1 red capsicum, seeded and cut into thin strips
½ bunch shallots (spring onions), cut into 3 cm lengths
8 eggs
Ground white pepper (optional)
Oyster sauce, bean sprouts, coriander leaves and crispy fried shallots, to serve

Method

  1. In a bowl, combine the cornflour, cooking wine, soy sauce, and white pepper. Add the prawns and marinate, covered, in the fridge for 1 hour.
  2. Heat a quarter of the oil in a 28 cm frypan over high heat and stir-fry 8 prawns, then remove them to a bowl. Repeat twice more.
  3. Add a dash more oil and stir-fry the capsicum and shallots for 1 minute, or until soft. Remove and set aside.
  4. Beat 2 eggs together with 1 tablespoon of water. Heat ½ teaspoon of oil in the frypan, then pour in the egg and swirl to coat the base of the pan. Reduce the heat to medium.
  5. When the egg has almost set (after 2–3 minutes), place 6 prawns and a quarter of the vegetable mixture over half of the omelette. Season with ground white pepper, if desired. Using a spatula, carefully fold the omelette in half. Cook for a further minute or so. Invert onto a plate, then repeat for the remaining 3 omelettes.
  6. Serve with oyster sauce on the side, and top with bean sprouts, coriander, and crispy fried shallots.

Credits:

Julie Goodwin’s Essential Cookbook, by Julie Goodwin, Hachette, RRP: $39.99

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