Prawn and Egg Omelette

Ingredients: (Serves: 2)
5 prawns (peeled, deveined and cut into small chunks)
3 large eggs (separate, 1 1/2 eggs each)
Some spring onions (chopped - separate into 2 portions)
2 garlic cloves (chopped)
Oil for cooking

Seasonings:
(A)  
Dashes of sesame oil
Salt
Dashes of white pepper

(B)
Light soy sauce

Methods:

1. Add seasoning (A) to prawns.  Marinate for 15 minutes.
2. As I am frying the omelette separately in 2 portions, crack 1 egg into each medium bowl, and for the third egg, crack into a small bowl, add half of the egg into the 2 medium bowls (meaning one medium bowl have 1 1/2 egg).  Add dashes of light soy sauce and spring onion into each egg bowl.  Mix well and set aside.
3. Heat oil in a flat pan, fry garlic until fragrant.  Add prawns, fry until almost cooked, dish out half of the prawns in a bowl and set aside.  Spread out the prawns to only half of the pan.
4. Add one portion of the egg mixture into the whole pan, and when egg is almost set flip half of the omelette (which have no prawns) over the top of the other half with the prawns.  Once cooked through remove from heat and dish onto a serving plate.  
5. To cook the second portion, add some cooking oil into the same pan.  Add the prawns back into the pan and spread out to only half of the pan and continue cooking from (4).

I served this prawn and egg omelette over a plate of Tumeric Rice, which I will upload the recipe in my next post.

This recipe is adapted from ' Miki's Food Archives' with slight amendment to suit my cooking preference.