Saturday, September 19, 2015

Pan-fried Prawn Omelette by Angela Seah Thulin

Another local Singaporean favorite - Oyster eggs (Orh Luak)  aka 耗蛋,耗煎 which is most commonly sold in Hawker Centers. This is the same cooking method but i used prawns instead of oysters. I like the crispiness at the sides combined with the soft and gooey texture. 

100ml water
3 tbsp tapioca flour
1 tbsp rice flour

1 tbsp hua tiao jiu
1.5 tbsp fish sauce
1 tsp light soya sauce 

2 large eggs 
2 tbsp oil
6 medium size prawns

I push it aside because i like the heat to focus on the prawns first.

Steps -
1. Mix (A) items altogether in a bowl. 
2. Mix (B) items altogether in a bowl.
3. Crack the two eggs and take 1 tbsp from (B) and beat to mix.
4. In a heated big pan, pour the oil in. Then add all of (A) in. Let it cook for a while until sides are slightly crispy. Then pour the eggs in. 
5. At the side of the pan, add the prawns in and drizzle 1 tbsp from the balance liquid from (B) onto the prawns and cook them. 
*discard the rest of the sauce.
6. Then join step 4 & 5 together and pan fried till your desired crispness. 

Garnish with coriander!

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