2 stems lemon grass (white part only), finely chopped
2 teaspoons chopped red chillies
500g raw shrimp, shelled
1/2 teaspoon black pepper
1 tablespoon fish sauce
1 teaspoon brown sugar
1/2 cup spring coriander, to garnish
3 cloves garlic, chopped
2 coriander roots, finely chopped
3 spring onions, chopped
4 eggs
(Recipes are available at Henlong Market, please ask for package.)
• Instruction:
Thai hot chilli sauce or suree thai sriracha chilli sauce Heat half the oil in a large wok or heavy-based pan. Add garlic, chopped lemon grass, coriander root and chillies to wok and stir over medium heat for 20 seconds. Add chopped sprint onions, pepper, fish sauce and brown sugar to the wok; toss well and remove from wok. Beat the eggs in bowl until mixture is foamy. Add remaining oil to wok and swirl around to coat the side. Heat the wok until very hot, pour in the egg mixture and swirl the mixture around the wok. Allow the mixture to set on the underneath edges once set, and tilting the wok a little to let unset mixture run underneath. Repeat this process until the omelette is nearly all set. Place three -quarters of the prawn mixture in the center of the omelette and fold in side of the omelette to form a square, over lapping the sides a little, or simply fold omelette in half. Slide omelette onto a serving plate and place remaining prawn mixture on the top. Sprinkle with the shredded spring onions. Garnish with coriander; serve with suree thai hot chilli sauce or suree thai sriracha chilli sauce.
