Stuffed Shrimp Omelets Recipe

-->

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.