INGREDIENTS:
1 lb 2oz raw shrimp
1 ½
tablespoons oil
4 eggs, lightly
beaten
2 tablespoons fish
sauce
8 medium scallions,
chopped
6 medium cilantro
stems, chopped
2 medium garlic
cloves, chopped
1 small red chili,
seeded and chopped
2 teaspoons lime
juice
2 teaspoons grated
jiggery or unpacked brown sugar
3 tablespoons
chopped cilantro leaves
1 small red chili,
extra, chopped to garnish
Cilantro sprigs, to
garnish
Sweet chili sauce,
to serve
METHOD:
1) Peel the shrimp. Gently pull out the
dark vein from the back of each shrimp, starting from the head end, then chop
the shrimp meat.
2) Heat a wok over high heat, add 2
teaspoons of the oil and swirl to coat. Combine the egg with half of the fish
sauce. Add 2 tablespoons of the mixture to the wok and swirl to a 6 ¼ inch
round. Cook for 1 minute, then gently lift out. Repeat with the remaining egg
mixture to make eight omelets.
3) Heat the remaining oil in the wok.
Add the shrimp, scallions, cilantro stem, garlic and chili. Stir-fry for 3-4
minutes, or until the shrimp are cooked. Stir in the lime juice, jiggery,
cilantro leaves and the remaining fish sauce.
4) Divide the shrimp mixture among the
omelets and fold each into a small firm parcel. Cut a slit in the top and
garnish with the chili and cilantro sprig. Serve with sweet chili sauce.
