|
|
Cooking & Preparation Time:
Less than 30 minutes |
Starfish Rating:
 |
|
|
|
|
|
| |
| Ingredients |
Omelette:
1 egg
1/2 teaspoon palm sugar
1 teaspoon fish sauce
1 tablespoon peanut oil
1/2 teaspoon sesame oil
6 coriander leaves -- finely chopped
4 basil leaves
2 tablespoons bean shoots
Filling:
1 abalone -- sliced horizontally into 5mm thick slices, black
frilly rim removed using scissors or knife. See
How to Prepare Abalone with Step by Step Photos
1 tablespoon peanut oil
1 teaspoon sesame oil
1 teaspoon finely chopped garlic
1 teaspoon finely grated ginger
1 teaspoon finely chopped chilli (optional)
1 bunch bok choy -- leaves separated
4 oyster mushrooms
1/2 tablespoon fish sauce
1/2 tablespoon oyster sauce
1/2 tablespoon sweet Indonesian soy sauce
8 tablespoons chicken stock |
| |
| Method |
To make the omelette, whisk
together the egg, palm sugar and fish sauce until the sugar is
dissolved. Heat the peanut, and sesame oils in a wok until very
hot. Put in half the egg mixture, and spread it to about 10cm
diameter. Cook for 30 seconds.
Place half of the coriander, basil and bean shoots on the egg in
the wok and fold the omelette in half using a spatula. After a
few seconds, remove the omelette set aside, and repeat for the
second omelette
To tenderize the abalone, place the slices on a firm surface,
cover with plastic wrap, and pound each slice firmly with a meat
mallet or rolling pin until soft. To make the filling, heat the
peanut, and sesame oil, in the wok. Add the garlic, ginger, and
chilli and fry for 30 seconds. Add the bok choy and mushrooms
and cook for 2 minutes. Add the sauces and stock and cook for 30
seconds. Add the abalone and cook for another 30 seconds - not
for any longer. Pile on top of the omelettes and serve.
|
Printer Friendly Version
|
