Simple Chinese Home-styled Onion (Prawn) Omelet Recipe

We love eggs and we eat lots of eggs, especially omelet! Omelet is a popular and economical add-on to our multiple-dishes family meal. We have omelet with chye poh (preserved radish), omelet with minced pork, omelet with prawns, omelet with chili padi, spring onions, shredded carrots and onions (egg fuyong) and then there’s Valerie’s and my favourite, omelet with Spanish red onions!

Vanessa doesn’t like onions in omelet although she does eat onions and omelet (separately, duh!) but she’s not having dinner with us this night so we fried some to go with our beef rendang and stewed cabbage 3-dishes meal.

20160829 Onion Omelet 2374

Spanish Onion Omelet.
Stewed Cabbage on left and Beef rendang on right, in the background.

Simple Chinese Home-styled Onion (Prawn) Omelet Recipe
Ingredients:
3 – 4 large eggs (I used 4).
1 medium – large red onion, sliced (I used large).
1 to 1½ tablespoons Light Soy Sauce (I guesstimated mine).
White Pepper Powder, to taste, optional.
*Vegetable Oil, for frying.

Prawn, shelled and deveined. Amount to your liking. I washed the prawns with salt to remove some slimy texture. Salt also makes the texture firmer and more succulent. Rinse and pat dry with paper towels, set aside for frying (keep in the fridge if cooking much later).

*I used Peanut Oil and the amount is approximately 5 tablespoons or more. Do not be alarm as the excess oil can be drained when lifting the omelet off the pan and/or be put on a paper kitchen towel to soak off the excess oil. However, to get fluffy eggs, having enough oil in pan is necessary! If you don’t mind flat omelet, use 2-3 tablespoons oil.

I also prefer using Spanish or simply, the red onions for my cooking because I find them “sweeter”, less tart and pungent than the yellow Bombay onions. You can use any type of onions you like, even the French white but that’s too expensive for my pocket!

If using prawns (I used medium sized), shell and devein them. Amount is to your liking. I’ve washed the prawns with salt to remove the slimy feel. Salt also makes the prawn meat’s texture firmer and more succulent. Rinse and pat dry with paper towels, set aside for frying (keep in the fridge if cooking much later). Also, you can use 1 tablespoon light soy and 1 teaspoon oyster sauce, instead of 1½ tablespoons all light soy. You can also add a few drops of sesame oil to the egg before beating for prawn omelet. I don’t since I feel peanut oil is already fragrant and nutty enough. 🙂

Method:
1. Break the eggs in a big bowl and whisk vigorously with a fork till frothy. Add light sauce and pepper.

2. Heat oil in a non-stick wok over medium high heat.

3. Add onions and stir-fry till onions turn slightly limp and caramelised (if using prawns, add them after giving the onions a few quick stir). Spread out the onions (and prawns, if using) in pan. Turn up the heat and pour the beaten eggs onto the onions (and prawns).

4. You will see the eggs bubble at the edges and puffing up. Lower heat to medium and take care not to burnt them (approx. 3 minutes).

5. Using a spatula, check the omelet by lifting it up slightly. When the bottom is firm and lightly charred, and the middle is still slightly runny, flip the omelet and cook till the other side turns golden (approx. 2 minutes).

If frying Prawn and Onion Omelet:

20160915 Prawn and Onion Omelet 9965

At “Method” step 3.
Add onions and stir-fry till onions turn slightly limp and caramelised.
Add prawns after giving the onions a few quick stir.
Spread out the onions and prawns in pan as seen in picture here.
Turn up the heat and pour the beaten eggs onto the onions and prawns.

20160915 Prawn and Onion Omelet 9971

This is what we want to see in step 4 and 5. Time to flip! 
The cooking time may vary as we have different heat/stove.
Just look out for the golden char on both sides. Try to flip the eggs once on each side only so as not to lose its fluffiness.
Prawn is cooked when they curl and turned orangey pink.

Serve hot with plain rice or rice porridge as part of a multiple dishes communal meal.

Happy cooking, eating and bonding 🙂

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