Telur dadar | Thick co­conut egg omelette

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2 Tbsp peanut oil

2 gar­lic cloves, peeled and crushed

2 small shal­lots, peeled and finely sliced

1 tsp sam­bal or 1 red chilli, finely chopped

6 large eggs, beaten

4 Tbsp shred­ded co­conut

2 tsp corn­flour

1 spring onion stalk, thinly sliced

1 Tbsp chopped co­rian­der stalks

Salt flakes and freshly ground black pep­per

2 tsp sam­bal, to serve

2 hand­fuls mixed let­tuce leaves, to serve

1 Pre­heat the oven to

200°C. Heat 1 tsp of the peanut oil in a large non-stick fry­ing pan set over a medium heat. Add the gar­lic, shal­lots and sam­bal or chilli, and sauté for a few minutes, stir­ring fre­quently to pre­vent the mix­ture burn­ing. Us­ing a spat­ula, scrape the mix­ture into a large bowl.

2 Whisk the eggs, co­conut, corn­flour, spring onion and co­rian­der into the gar­lic mix­ture, then sea­son with salt and pep­per. Whisk the mix­ture well, un­til the eggs are light and fluffy. (Give this step at least 1 minute of your time, so you in­cor­po­rate enough air into the mix­ture to give you a light omelette.)

3 Place the fry­ing pan back on the stove­top, add the re­main­ing peanut oil and heat to a medium-high tem­per­a­ture. When the oil has a light haze com­ing off it, pour in the egg mix­ture and swirl the pan to dis­trib­ute the egg and thin out the cen­tre of the omelette as much as pos­si­ble. This will also help you to achieve de­li­cious crispy edges. 4 Slide the fry­ing pan into the oven and cook for 4-5 minutes un­til the omelette is cooked through and puffy. 5 Re­move the pan from the oven and slide the omelette onto a large chop­ping board. Slice into eight even pieces. Serve four slices per per­son, with ex­tra sam­bal and some fresh salad leaves on the side.



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