Some home cooked dishes looks easy but I can never get it right if there are no pointers.. One of the dish is this Chinese prawn omelette..
We cooked based on what our mothers used to cook .. We cooked based on our experiences dealing with the heat and the gadgets that we have in our kitchen… But the output that comes out is always different from what we saw from those posted in the internet or social media.. House chefs always bound by the various experiences accumulated throughout the years.. Some may not be correct..
What is so great about prawn omelette? Essentially it is prawn cooked together with eggs. When I cooked, the prawns always looked rather dry and the eggs are hard.. What is in the social media look juicy for both prawns and the omelette.. I therefore Google the recipe and I found out a few mistakes that I have.
One of the them is over cooking and the cooking time for both prawns and omelette were much shorter than I thought. I did not add starches to the solution and hence the egg coagulates very fast… Since there are water in the egg solution, the water moisturizes the harden eggs..
Well, i learned together with every one of my readers .. I learned and I share with new house chefs who may be interested to know how to better prepare the dish.
WHAT IS REQUIRED
Servings: 3-4 adult servings
250 grams of shrimps
3 sprigs of spring onion
1 tablespoon of corn starch mixed with 3 tablespoons of water
Prawn marinating ingredients
1 tablespoon of corn starch
1 teaspoon of Chinese cooking wine
Pinches of salt
Dashes of white pepper
1 egg white
STEPS OF PREPARATION
Sprinkle some salt in the prawns and let it marinate for 5 minutes. After 5 minutes, wash away the salt under running water, drained and pat dry using a kitchen towel. Add the marinating ingredients for 15 minutes. The main purpose of this steps is to draw out the moisture form the prawns and the prawns will be crunchier.
Meanwhile, get ready the starch solution and chopped the spring onion.
Heat up a pot of water. When it boils, add in the marinating prawns, blanch the prawns until 70% cooked (about 30-45 seconds) , drained and set aside.
Crack and lightly beat the eggs. Add the blanched prawns, chopped spring onion and the starch solution.
In a pot, add about 2 big tablespoons of oil under high heat. Once ready, add the egg solution and let the sides coagulates slightly. Once the side is set, use a ladle to do a few quick stirs until all the remaining eggs are set. The whole process will took only 1-2 minutes depending on your heat and the dish is ready to be served.
This dish will be classified as simple home cooked food series aimed to help new house chefs. Experienced house chefs, I am sure you can cook better than me and I would appreciate that you can share some tips and pointer with me and the readers. Remember that the effective cooking time of this dish is very short and that will help to ensure a moist and creamy prawn omelette.
Hope you like the post today. Cheers and have a nice day.
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2 thoughts on “Chinese Prawn Omelette (滑蛋虾仁）”
Thanks for sharing .
Sent from my iPad