Prawn Omelette
Oyster omelette (or orh luak) is a popular hawker dish in Singapore. Mum doesn’t really like oysters. So she came up with her own version of hae luak or prawn omelette instead. This is quite easy to cook and tasty to eat!
Ingredients
- 5-6 small to medium-sized prawns, deveined and deshelled
- 2-3 eggs, beaten with 1 tsp of fish sauce, small amount of pepper and salt to taste
- 2-3 tbsp of sweet potato starch
- 4-5 tbsp of water
- Chilli paste (sambal paste will do fine) to taste
- Coriander leaf / spring onion for garnishing
 Method
- Add a small amount of water to 2-3 tbsp of sweet potato starch and leave for a minute.
- Drain away the water (which would now contain some dirt flecks).
- Add 4-5 tbsp of water to the “washed” sweet potato starch and mix well.
- Heat wok up with a small amount of oil.
- Pour sweet potato starch slowly into heated wok, rotating the wok round and round to ensure that a thin layer of sweet potato starch crust is formed.
- Once this is done, quickly add beaten eggs to the wok and spread to form a pancake over the crust by rotating the wok.
- As the egg slowly congeals, add prawns into the pancake.
- Fry for a while and flip pancake over to cook the other side.
- Break pancake into reasonable bite-sized pieces and add chilli to taste.
- Garnish with spring onion and coriander leaf and serve hot.
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