Skip to main content

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner.










Recipe for Prawn Omelette


Ingredients

120 gm Prawns
2 Big Onions  -  sliced
3 Large Eggs
1 Teasp Light Soya Sauce
Oil for frying

Seasoning for Prawns

1/2  Teasp Salt
1  Teasp Sugar
Dash of  Pepper

Method

Lightly beat up the eggs with the light soya sauce
Heat up the pan with some oil
Saute the sliced onions with the seasoned prawns
Dish out
Pour the beaten eggs onto the pan
Add in the prawns and onions
Once the bottom is brown, flip omelette
and brown the other side
Dish up and serve



*****
Labels:

Comments

  1. MaryMohOctober 18, 2009 at 4:36 AM

    That's definitely a simple and quick dish for any unexpected guest, yet delicious. I make that quite often, esp if I hv frozen prawns. I often add spring onions too.

    ReplyDelete
  2. Sokehah cheahOctober 18, 2009 at 8:41 AM

    Mary
    Ya, adding spring onions will be fine and a little bit of sliced red chillies will certainly add more colour.

    ReplyDelete
  3. My Little SpaceOctober 18, 2009 at 11:45 PM

    Simplicity is always everyone favourite especially cooking mom!

    ReplyDelete
  4. ElinOctober 19, 2009 at 2:09 PM

    Yup this is definitely a simple and quick dish and also my favourite when I am in a rush to serve dinner especially just for two persons :p

    ReplyDelete
  5. Sokehah cheahOctober 19, 2009 at 2:58 PM

    Elin
    Totally agree. Wow radiant momsie, saw the pics in your blog.

    ReplyDelete
  6. Sokehah cheahOctober 19, 2009 at 3:14 PM

    My Little Space
    Ya, very much so especially for working mom.

    ReplyDelete
  7. Omelet dishesSeptember 25, 2014 at 3:30 PM

    Easy recipe with very little ingredients, thanks fir sharing.

    ReplyDelete
  8. AnonymousFebruary 11, 2015 at 11:39 AM

    Just what i was looking for simple easy to follow recipe with the choice of adding. thanks norma.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more