serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 5 eggs
- 1 tsp sesame oil
- ½ tsp chicken stock powder (or MSG)
- 1 tsp rice vinegar
- ½ tsp potato starch mixed with 2 tbsp cold water
- Salt and white pepper
- ¼ cup (60 ml) vegetable oil
- 100 g green beans, tailed and cut into ½ cm pieces
- 100 g prawn meat, cut into 1 cm pieces
Instructions
- Crack the eggs into a medium bowl and beat well. Add the sesame oil, stock powder (or MSG), rice vinegar and potato starch mixture with a generous pinch of salt and white pepper. Mix well to combine, then set aside until needed.
- Heat half the oil in a large wok or frying pan over high heat. Stir-fry the green beans for about 3 minutes or until softened, then add the prawns and stir-fry for a further 2 minutes, or until nearly cooked through.
- Add the remaining oil and egg mixture and fry, pushing the eggs to the centre of the wok as they cook. When about half-cooked, flip the omelette and fry until browned on the other side. It doesn’t matter if it breaks into a few pieces. When the eggs are set, remove to a serving plate and serve the Chinese omelette with prawns and green beans.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fast Flavour
