Telur Dadar Dengan Udang (Prawn Omelette)

Traditional Malay Recipes, p. 31

3 eggs and salt to taste, beaten

6 oz/180g small prawns (shelled & deveined)

3 fl oz/90 ml thick santan/coconut milk

2 tsp flour (sifted)

A little salt

Cooking oil/margarine

2 red chillies, pounded

2 shallots, pounded

1 oz/30 g spring onions (chopped)

Seasoning Ingredients

Salt & pepper to taste

1 tsp light soya sauce

1 tsp chilli sauce

1 tsp tomato sauce

Combine seasoning ingredients and mix with prawns. Leave aside for 10 minutes.

Because this is a Malaysian recipe, "prawns" means regular shrimp, not the Jumbotron version that costs exorbitant amounts of money.

Mix santan, flour and salt till free of lumps. Beat into egg mixture.

Heat 2 tablespoons oil on medium flame. Fry pounded ingredients for 1-2 minutes.

Add prawns and remaining seasoning. Fry till cooked, then drain well into pan. 

There's just something about sizzling seafood.

Add to egg mixture.

Increase amount of oil if necessary. When hot, pour in ¼ of egg mixture. 

Try to get the stuff evenly distributed-ish, or it's going to be a boss to flip over.

Cook till the bottom is light brown, then turn over and cook the other side. Remove and keep warm.

Make 3 more omelettes. Dish up and top with spring onions. Serve hot.

Mine weren't as pretty as they could have been, because I'm not the best with omelettes, but the taste was still great!

My Rating: 4/5" The real standout here is the coconut milk, which adds a slightly sweet accent to the egg mixture that makes it absolutely delightful. The shrimp are also great, as shrimp usually are, and the overall combination is pretty nifty. It probably would have been a 5/5 if I could actually ever manage to turn an omelette successfully, so that's on me. Impressive recipe!"