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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This egg omelette can be serve for breakfast or even for a fast dish for lunch or dinner...In Thailand we eat this any times of day..it almost like a quick snack...when i feel for something quick with rice...this is the one dish that i always do. Read more ...this dish can be make so different ways...is best with rice.... Ingredients:
2 tablespoons oil |
3 cloves garlic, chopped |
1/2 onion thinly slice |
1/2 red tomatoe diced |
500 g small raw prawns, shelled and chopped |
3 green onions, chopped, plus 1/4 cup shredded, to garnish |
1/2 teaspoon black pepper |
1 tablespoon fish sauce |
1 teaspoon of lime juice ( for extra puffy) |
4 eggs |
*note* vegetable can be sub. for meat |
this dish can also be steam if like....put all ingredient in a cookable ware and steam it......until form |
Directions:
1. Removed shell of prawns, wash, drained and chopped Put a side.
2. In a medium size bowl, add egg, onion, fish sauce, black pepper, lime juice, green onion,, stir to mix, add prawns and continue mixing...put a side a minute while heat the oil.
3. Heat the oil in a large wok or heavy-based pan. When it is very hot, pour in the egg mixture and swirl the mixture around the wok.
4. Allow the mixture to set on the underneath edges, frequently lifting the edges once set, and tilting the wok a little to let unset mixture run underneath.
5. Repeat this process until the omelette is nearly all set and golden brown and turn over, do the same as the other side. Place it into a nice serving plate..you may serve it open or fold in half. Top with the shredded green onion and it ready to serve...best serve with jasmine rice...
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