Terry Durack’s Prawn and Lup Cheong Omelet

Serves: 1

Sunday is a long-lunch day and often, we do them at home.

Or more correctly this time, Nat did it at home. An utterly excellent, four course, lux-Chinese banquet.

This recipe by Terry Durack kicked the afternoon off and wow, it was a doozy of a dish. A dish that said things are going to be good.

The flavours are so mature and sophisticated; and it absolutely looks the part.

With Champagne… things were definitely good.

Ingredients

1/2 lup cheong sausage
1 tbsp vegetable oil plus 1 tsp for frying
5 medium prawns, peeled and cleaned
1 mild red chilli, finely sliced
50gm bean sprouts
3 eggs
The green tops of 2 green spring onions, finely chopped
1 tbsp Thai fish sauce
1 tsp caster sugar
Sea salt and black pepper
2 tsp oyster sauce
1 tbsp coriander leaves

Method

  1. Place the lup cheong in a steamer and steam for 5 minutes yo soften, then finely slice. Heat 1 tbsp oil in a wok and stir-fry the prawns, lup cheong and half the chilli for 1-2 minutes over a high heat. Add the bean sprouts and toss for 30 seconds, and remove from the heat.
  2. Lightly beat the eggs, half the onion tops, fish sauce, sugar, sea salt and pepper together with a fork. Heat 1 tsp oil in wok over a medium-high heat and swirl to coat the surface. Pour in the egg mixture and cook, using a fork to draw the mixture back into the centre, allowing the egg to cook.
  3. When lightly set on top, lower the heat, scatter with the stir fry mixture and most of the remaining onion tops and cook for another 30 seconds or until the egg is cooked through. Slide the omelet from the wok onto a warmed plate; optionally fold the it over on itself. Drizzle oyster sauce on top, and scatter with the coriander and remaining onions and chilli. Serve immediately.

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