Thursday, November 26, 2009
Green Bean And Prawns Omelet 青豆蝦粒煎蛋
Since there was still half a pot of fish curry left from the previous night, I decided a simple omelet might go very well with that for tonight's dinner. This is one of the many versions of omelet that appear on our dinner table on a regular basis; sometimes white bait or preserved turnips are added - you can basically add whatever you think might work. I cooked the prawns and beans first to avoid crowding the wok too much (not the strongest burner on the block here!), not overcooking any of the components is the key to success here. It might be a very humble dish but a very delicious one, the different textures and flavours will sure to please the fussiest eater!
P.S goes well with rice porridge or just over plain rice as a packed lunch.
serves 4 as part of a Chinese meal;
500g of green beans, picked and cut into 1/2 cm pieces, fried a few minutes with a sprinkle of salt
5 free range eggs, beaten with dash of sesame oil, light soy, salt and white pepper
1/2 an onion, chopped
10 tiger prawns, shelled and cut into 1 cm pieces, fried with chopped onions and set aside
Have everything ready and heat up the wok.
Add a little oil in a hot wok, chuck bean and prawn mixture in, mix and spread it evenly then pour in the beaten eggs.
Wait for the egg to set, that will take a few minutes and turn the omelet over.
Serve hot as part of your Chinese meal.