Chi­nese prawn omelette

Australian Women’s Weekly NZ - - CON­TENTS -


2 tea­spoons corn­flour 2 ta­ble­spoons Chi­nese cook­ing wine (shaox­ing wine) 1 ta­ble­spoon soy sauce ¼ tea­spoon ground white pep­per 24 (700g) un­cooked medium king prawns, shelled, de­veined ¼ cup (60ml) peanut oil 1 medium (200g) red cap­sicum, cut into thin strips 4 spring onion, cut into 3cm lengths 8 eggs oys­ter sauce, bean sprouts, co­rian­der and crispy fried shal­lots, to serve

1 In a bowl, com­bine the corn­flour, Chi­nese cook­ing wine, soy sauce and white pep­per. Add the prawns and re­frig­er­ate, cov­ered, for 1 hour. Heat one-quar­ter of the oil in a 22cm fry­ing pan (base mea­sure) over high heat and stir-fry 8 prawns for about 2 min­utes or un­til browned and just cooked through; re­move to a bowl. Re­peat twice more with re­main­ing prawns. 2 Add 1 tea­spoon oil to the same pan and stir-fry the cap­sicum and onions for 1 minute or un­til soft­ened. Re­move from pan. 3 Beat 2 eggs to­gether with 1 ta­ble­spoon water. Heat ½ tea­spoon oil in the fry­ing pan, then tip the egg in and swirl to coat the base of the pan. Lower the heat to medium and, us­ing a spat­ula, move egg to­wards cen­tre, swirl the pan, and let the un­cooked egg run un­der­neath. 4 When the egg has al­most set (af­ter about 2 min­utes), place 6 prawns and one-quar­ter of the veg­etable mix­ture over half of the omelette. Sea­son with ground white pep­per. Us­ing a spat­ula, care­fully fold the omelette in half. Cook for a fur­ther minute or so. Trans­fer onto a plate. Re­peat for the re­main­ing three omelettes. Serve with oys­ter sauce on the side, and top with bean sprouts, co­rian­der and crispy fried shal­lots. Not suit­able to freeze or mi­crowave.

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