Shrimp Omelettes

Name: Shrimp Omelettes
Ingredients: 8 None eggs, whisked with 1/4 cup water; 1/4 cup vegetable oil; 1 1/2 lb raw shrimp, peeled, deveined, halved lengthwise; 2 cloves garlic, minced; 2 tbsp kecap manis (thick sweet soy sauce); 1 tbsp soy sauce, plus extra to serve; 7 oz bean sprouts; 1 None carrot, cut into matchsticks; 1 cup fresh cilantro leaves, chopped; 1/2 bunch fresh garlic chives, chopped; None None lime wedges, to serve

11 ingredients

3 steps

Ingredients

8 None eggs, whisked with 1/4 cup water
1/4 cup vegetable oil
1 1/2 lb raw shrimp, peeled, deveined, halved lengthwise
2 cloves garlic, minced
2 tbsp kecap manis (thick sweet soy sauce)
1 tbsp soy sauce, plus extra to serve
7 oz bean sprouts
1 None carrot, cut into matchsticks
1 cup fresh cilantro leaves, chopped
1/2 bunch fresh garlic chives, chopped
None None lime wedges, to serve

Directions

1

Season eggs. Heat 2 tsp oil in large frying pan over medium heat. Add 1/4 egg mixture to pan, tilting to coat. Cook for 2-3 mins, until almost set. Slide onto a plate and keep warm. Repeat with remaining mixture.
2

Meanwhile, heat remaining oil in a wok over high heat. Stir-fry shrimp and garlic for 2-3 mins, until shrimp are opaque. Add kecap manis and soy sauce. Bring to a boil. Add bean sprouts, carrot, cilantro and garlic chives. Toss to combine. Remove from heat.
3

Divide shrimp mixture between omelettes. Fold in half. Serve with lime wedges and extra soy sauce.