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Thursday, 28 July 2016

Tomato Sauce Omelette Prawn 蛋炒茄汁虾


I love the crunchy prawn in this sweet and sour sauce poured over a golden omellete. An appetizing dish to go with warm rice on a hot day. This dish never fail to entice all the diners' attention at any occasion :)

Servings : 3 to 4 persons

Ingredients
150~180g frozen prawns 冰冻虾

1 egg 鸡蛋
1 tsp fresh milk 鲜奶
1/4 tsp seasoning powder 调味粉

1/2 yellow onion, julienned 黄葱头丝
1/2 tsp chopped garlic 蒜蓉
1 tomato 番茄

Marinade 腌料
1/2 tsp sugar 糖
1/8 tsp salt 盐

Gravy 酱料
1/4 tsp light soya sauce 酱清
1 tbsp tomato paste 番茄酱
1 tbsp sweet chilli sauce 甜辣椒酱
1 tsp rice wine 花雕酒
2 tbsp raw sugar 黄砂糖
1 tbsp lemon juice 柠檬汁
30~40g water 水


1/4 tsp potato starch 太白粉
1 tbsp water 水

Garnishing 点缀
Some cilantro/Chinese coriander 芫荽


Directions
1. Thaw the frozen prawns and drain away the liquid collected.


2. Marinade the prawns with sugar and salt for about 15 minutes.


3. Peel the tomato and cut into large chunks. Set aside.



4. Blend beaten egg with fresh milk and seasoning powder (I used Knorr brand "Hao Chi")

Pan-fry the omellete in 1/2 tbsp of olive oil in medium high heat, till golden.

Transfer the omelette to a deep plate, and set aside.


5. Add another tsp of olive oil to the hot pot. When the oil is hot, give the prawns a brisk stir.

Transfer the prawns to a plate when they turned slightly opaque, and curl in to a shape of "C".
If the prawns turned into an "O", they are over-cooked.


6. Stir-fry chopped garlic till frangrant and golden. Add in the julienned onion, continue to stir-fry till frangrant.


7. Stir in the cut tomato. 

Cover and cook till the tomato softened.


8. Add in the gravy ingredients and brings to light boil.



Slowly, pour in the potato starch water to thicken the tomato sauce.


9. Finally, returned the partially cooked prawns to the gravy. Close the lid and simmer for about 1 to 2 minutes to cooked the prawns through.


10. Pour the sauce over the omelette and enjoy the delicious dish :)


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