EGG AND PRAWN OMELETTE, A 10 minute dish

edited 14/6

ANOTHER EASY-PEASY CANTONESE SUPPER



This classic Cantonese recipe was often served at home.  It combines prawns and thinly sliced vegetables in an omelette.  For a change, replace prawns with cooked meat.  It is often served with a gravy but I think it healthier without.

The recipe is for 1 but easily multiplied.


Serves: 1
Cost: £1.00

Ingred:
2 large eggs, well beaten
1/4 c thinly sliced peeled celery
1/4 c thinly sliced red or yellow onIons
1/4 c bean sprouts or fine green beans 
2 mushrooms, halved and medium sliced
1/4 c frozen prawns or cooked meat/fish
s& p

Method:
1.  Pour boiling water over bean sprouts; drain  
2.  Spray a med-large frying pan with groundnut or other veg oil (not olive).  Turn heat to high.
3.  Stir fry the onion until half-cooked.
4.. Add celery; stir fry for 1 minute
5.  Add prawns or chicken.  If using green beans, add now.  You could add a tablespoon of water at this stage; if so cook till the water is gone.
6.  Add mushrooms and bean sprouts if using.  Reduce heat to med-high.
7.  Pour over the beaten eggs.
8.  Cook as with an omelette, dragging in the outer edges until there is little liquid and the bottom is set. Slide onto a plate and flip back into the frying pan to cook the other side.  

This recipes has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.