4
SERVES
PRAWN OMELETTES
4
SERVES
INGREDIENTS
- 8 eggs
- 1⁄2 cup water
- 1⁄4 cup vegetable oil
- 750g green prawns, peeled,
deveined, halved lengthways - 2 cloves garlic, crushed
- 2 tbsp ketjap manis
- 1 tbsp soy sauce
- 2 cups bean sprouts, trimmed
- 1 carrot, cut into matchsticks
- 1 cup coriander leaves,
chopped - 1⁄2 bunch chives, chopped
- Lime wedges and extra soy
sauce, to serve
METHOD
1 In a medium jug, whisk
together eggs and water.
Season to taste. 2 Heat 2 tspoil in a wok or large frying pan
on medium. Pour quarter of
egg mixture into wok. Gently
tilt wok to spread egg evenly.
Cook for 2-3 minutes, until
almost set. Carefully slide
onto a serving plate. Keep
warm. Repeat with remaining
egg mixture. 3 Meanwhile,
heat remaining oil in a separate
wok on high. Stir-fry prawns
and garlic for 2-3 minutes,
until prawns are opaque.
Add sauces and bring to
a rapid boil. Toss through
sprouts, carrot, coriander
and chives. Remove from
heat. 4 Divide prawn mixture
evenly between omelettes.
Fold in half. Serve with lime
wedges and extra soy sauce.CHILLI JAM PORK
& BEANS
INGREDIENTS
- 400g pork fillet, thinly sliced
- 2 tbsp Chinese cooking wine
- 1 tbsp soy sauce
- 1 large piece fresh ginger,
peeled, finely grated - 1 clove garlic, crushed
- 2 tbsp vegetable oil
- 300g green beans,
trimmed, halved - 2 eschalots, finely sliced
- 1⁄4 cup chilli jam
- 1 tbsp sambal oelek
- 2 tomatoes, cut into
thin wedges - Fried shallots and steamed
rice, to serve
METHOD
1 In a bowl, combine pork, cooking
wine, soy, ginger and garlic. Set
aside for 20 minutes. 2 Heat oil in
a wok or large frying pan on high.
Drain pork, reserving marinade.
Stir-fry in two batches, for 2-3
minutes each, until browned.
Transfer to a plate. 3 Add beans
and eschalots to wok. Stir-fry for
1-2 minutes. 4 Pour in combined
jam, sambal and marinade.
Bring to a rapid boil. Stir-fry for
1 minute. 5 Return pork to wok
with tomato. Bring back to boil,
cooking for 1-2 minutes. Sprinkle
COMPILED BY CAPUCINE YEOMANS RECIPES BY SARAH MURPHY PHOTOGRAPHS BY ROB SHAW @ BAUER SYNDICATION STYLING BY MARY HARRIS PRE with shallots and serve with rice.
PARATION BY BEC MELI
TIP
Vary filling
ingredients to
suit your taste
and ingredients
available.TIP
Sliced chicken
thigh or sliced
lamb leg steaks can
be used instead
of pork.