Asian mini omelets

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 7
  • 1 walnut-sized piece of ginger
  • 1 Garlic clove
  • 1 chili pepper
  • 50 g Spring onions
  • 1 Carrot
  • 50 g Bamboo shoots from the glass
  • 150 g Deep-sea crab meat
  • 3 TABLESPOONS Sesame Oil
  • 1-2 TABLESPOONS Soy sauce
  • 6 Eggs (size M)
  • 2-3 TABLESPOONS Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Chilli powder

Directions

  1. 1

    Peel the ginger and garlic. Grate ginger finely. Chop garlic. Cut the chilli lengthwise and remove the seeds. Cut pods into fine rings. Clean and wash spring onions and cut them diagonally into rings.

  2. 2

    Peel carrot and cut into fine strips. Drain bamboo shoots and crabs. Heat 1 tablespoon of oil in a pan. Fry chilli, ginger and garlic in it until transparent. Add vegetables and fry for 5 minutes. Fold in the prawns. Season with soy sauce. Remove pan from plate and cover with a lid. Whisk eggs and milk. Season with salt, pepper and chilli powder. Heat 2 tablespoons of oil in a frying pan in portions and bake 8 omelettes from the dough one after the other. Fill the omelettes with vegetables, roll them up and cut them in half.

  3. 3

    Season with soy sauce. Remove pan from plate and cover with a lid. Whisk eggs and milk. Season with salt, pepper and chilli powder. Heat 2 tablespoons of oil in a frying pan in portions and bake 8 omelettes from the dough one after the other. Fill the omelettes with vegetables, roll them up and cut them in half. Garnish with chives. Serve with chilli sauce

  4. 4

    With 6 people:

Nutrition Facts

KCAL
130 kcal
CARBS
2 g
FATS
9 g
PROTEINS
10 g