Chinese Prawn Omlettes

Yup, adventurous and multicultural in her cooking was my Mum.

These delicious little numbers were on the table every Friday night during Lent.  Super Yummo.  I don’t think it could really be considered fasting.

8 eggs

Salt and Pepper

Oil

60g mushrooms

4 shallots (I am going to call them shallots.  I don’t really mind what you call them where you live.  I mean the green ones that are pretty much the same size and shape all the way down to the bulbs.)

1 stick celery

250g prawns

250g bean sprouts

 

Beat eggs with salt and pepper until slightly frothy

Gently saute finely chopped mushrooms for 1 minute.  Drain and add to the eggs

Add finely chopped shallots, celery, shelled and chopped prawns and well drained sprouts.  Mix well.

Just cover the base of fry pan with oil.  When hot pour mixture in with a cup or jug.

Flip when firm.

 

Sauce…

1 cup water

1 Tbsp cornflour

2 chicken stock cubes

1 tsp sugar

2 tsp soy sauce

salt

 

Blend water and cornflour until smooth (Editor’s tip:  Always add the cornflour to the water to avoid lumps.  I know it is counter-intuitive, but it seems to work.)

Add crumbled stock cubes, sugar, soy sauce and salt.

Stir over heat until sauce boils and thickens.

Pour over pancakes to serve.

 

Serves about 3 or 4 by reckoning – definitely doesn’t make enough of these yummy pancakes!