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Asian Egg White Omelette
This is a simple yet delicious omelette recipe and a great way to use up leftover egg whites too.
    Servings Prep Time
    4people 10minutes
    Cook Time
    5minutes
    Servings Prep Time
    4people 10minutes
    Cook Time
    5minutes
    Ingredients
    Marinade for prawns
    Seasoning for egg whites
    Sauce for white omelette
    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.
    Recipe Notes

    Leftover raw egg whites should be put in airtight containers and stored in the refrigerator immediately. Use them within 2 to 4 days.

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