Chinese seafood omelette
By: Gary Rhodes From: Rhodes Across China
Similar recipes
Tips and suggestions
- Drink with...
- Champagne
Ingredients
- 100g uncooked shelled prawns or Oysters
- 100g potato flour
- 2-3 Spring onions, thinly sliced
- 1 stick Celery
- 3cm Ginger, grated
- 1 tsp oyster sauce
- 1/8 chicken stock cube, crumbled
- 1 pinch freshly ground white pepper
- 2 tbsp vegetable oil
- 1 Egg, beaten
To serve
- 1 tsp Sesame oil
- sweet chilli sauce
- chopped coriander leaves
Method
1. Combine the seafood with the potato flour, spring onions, celery and ginger. Stir in the oyster sauce and add the stock cube seasoning along with the white pepper. Add enough cold water to make a thick paste.2. Heat 2-3 teaspoons of the vegetable oil in a wok or frying pan set over a medium heat.
3. Tip in the seafood mixture and pat out to a 1 cm thick layer – don’t spread it quite to the edges of the pan. Fry for 2-3 minutes until golden – the potato flour will hold everything together.
4. Flip this savoury cake and drizzle another 2 tsp oil around the cake. Pour around the beaten egg so it runs around the seafood into the pan.
5. Cook for a minute or two before turning the omelette over once again. Give it another minute to firm up the egg.
5. Turn out onto a plate so the seafood is facing upwards. Drizzle with sesame oil, scatter with chopped coriander and serve alongside sweet chilli sauce.
Image: jeancazals.net
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
this dish is really easy, and simple. I have added it to my simple after work easy dinner dishes. I make it with prawns and its fast to cook.
Do we use potato flour or sweet potato flour?
I live in Xiamen and this is Xiamen's signature dish, and my personal favourite. This recipe faithfully reproduces the local flavours, though you can leave out the celery and ginger.