Another quite unusual omelette recipe which was published in Marshall Cavendish table calendar years ago. The previous unusual egg recipe from the same calendar was posted several days ago [Spicy Salted Eggs].
Month end is coming soon and I think my egg-tion must cease too. I'll definitely sit back to enjoy all the wonderful recipes shared in this month's LTU event.
Month end is coming soon and I think my egg-tion must cease too. I'll definitely sit back to enjoy all the wonderful recipes shared in this month's LTU event.
I can say this is the first time, I'm frying omelette with preserved mustard leaves [salted leaves - kiam chye - hum choy]. Very simple recipe and not much ingredients but this omelette is egg-cellent.
Ingredients
[serves 2-4]
100 gm preserved salted vegetables - kiam chye - julienned and soaked for 5 minutes. Drain and squeeze dry
2 cloves garlic - chopped
1 red chillies - deseeded and julienned
1 sprig coriander leaves - chopped
150 gm small prawns - shelled and cleaned
2 - 3 tbsp oil
2 large eggs - lightly beaten with 1/2 tsp salt and ground black pepper. Add in chopped coriander
- Heat a non stick pan on medium low heat. Fry julienned salted vegetables for a few second. Push aside, add in oil. Fry garlic.
- Add in chilli and mix with vegetables.
- Pour in beaten eggs, swirl pan to form a round omelette. Before top of egg is cooked, add prawns. Cook for about 2 minutes.
- Flip the omelette over and cook through.
- Cut up roughly with ladle and serve.
I'm linking this post to
Little Thumbs Up August Theme - Eggs organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by
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