Asian Egg White Omelette
This is a simple yet delicious omelette recipe and a great way to use up leftover egg whites too.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 ml egg whites
- 100 gram fresh prawns (shelled, diced)
- 2 tbsp spring onion (chopped)
- 1 tbsp chinese cooking wine
- 1 tsp soy sauce
- 1/2 tsp white pepper
- 1 tsp salt
- 1/2 tsp chicken stock granule
- 1 tbsp sugar
- 1/4 tsp salt
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp vegetable oil
Instructions
- 1
Prepare all the ingredients for this dish.
- 2
Mix all the sauce ingredients together except the oil.
- 3
Marinate the prawns with soy sauce and pepper.
- 4
Start by making the sauce for the omelette. Cook the sauce ingredient in a pan till it boils.
- 5
Then add in the vegetable oil. Mix well and set the sauce aside.
- 6
Next, add seasoning into the egg whites.
- 7
Beat well the egg white mixture.
- 8
Heat up oil in a wok and drizzle in cooking wine.
- 9
Add in the marinated prawns and stir fry for 1/2 minute over high heat.
- 10
Then add in the beaten egg white mixture.
- 11
Allow to set over medium heat.
- 12
Sprinkle chopped spring onions on top of the omelette.
- 13
When about set, flip over and allow the other side to set. Then cut into quarters.
- 14
Dish up onto serving plate and pour the sauce over it. Garnish with cut red chilli and green lettuce before serving.
- 15
Serve the omelette with piping hot porridge or steamed rice.