Omelette is one simple egg dish enjoyed by many people. There are many ways of cooking omelette. This time round I am combining eggs with prawns and garlic chives. I am not putting too much garlic chives as my grandson is not a fan of it.
20 prawns (shelled, deveined and pat dry with a kitchen towel)
A bunch of garlic chives (wash and cut into 1 1/2" length)
3 garlic cloves (peeled and finely chopped)
3 eggs
1/2 tsp chicken stock granules
Dashes of grounded white pepper
Cooking Oil
Methods:
- Place the prawns in a container, sprinkle dash of granulated sugar, give it a mix, cover and place in the refrigerator until time of cooking.
- Crack the eggs in a medium bowl, add chicken stock granules and grounded white pepper. Mix with a fork and set aside.
- In a heated skillet add cooking oil, and when oil is hot enough add prawns and stir fry until prawns started to turn pink. Add in chopped garlic and chives. Stir fry until fragrant for about a minute and dish out onto a dish.
- Using the same skillet bring back the heat and add 2 tbsp of cooking oil. Give another final stir to the egg mixture, then pour in the skillet and let it cook until the bottom and edges starts to set but still slightly runny in the middle. Push the edges towards the middle to get scrambled eggs pieces.
- Add the prawns and chives back to the scrambled eggs pieces and stir to mix.
- Off the heat and dish the omelette onto a serving dish.
- Ready to serve!
