Central and North Burnett Times - - NEWS - WORDS: CHRISSY FREER PHOTO: MARK O’MEARA – www.taste.com.au


Serves: 4


6 eggs; 2 egg whites; 1 tbsp dry sherry; olive oil spray; 250g peeled cooked prawns; 1 small red cap­sicum, de­seeded, thinly sliced; 150g snow peas, trimmed, thinly sliced; 55g (1 cup) trimmed bean sprouts; 2 shal­lots, trimmed, thinly sliced; 300g (2 cups) steamed white rice


Whisk the eggs, egg white and sherry in a bowl. Heat a wok over high heat and spray with oil. Add one-quar­ter of the egg mix­ture, tilt­ing wok to coat the base and side. As the omelet sets, lift the edge so un­cooked egg runs underneath. Cook for 1 minute or un­til al­most set. Place one-quar­ter of the prawns, cap­sicum, snow peas and bean sprouts on half the omelette. Cook for 30 sec­onds or un­til set. Fold in half to en­close fill­ing. Slide the omelet on to a serv­ing plate and cover with foil to keep warm. Re­peat, in 3 more batches, with the re­main­ing egg mix­ture, prawns, cap­sicum, snow peas and bean sprouts. Top with shal­lot and serve with rice.

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