Steamed omelette with seafood and pork

Steamed omelette with seafood and pork

Trứng hấp hải sản

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Steamed omelettes make a tasty and healthy breakfast. They are often available in the wet markets for early risers. Serve with crusty bread or steamed rice.

Ingredients

Quantity Ingredient
5 dried black fungus
50g cellophane noodles
8 eggs
150g prawn meat, roughly chopped
150g crabmeat
100g minced pork
3 spring onions, sliced
coriander, chopped
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
Soy chilli dipping sauce, to serve

Method

  1. Soak the mushrooms for 20 minutes in warm water. Drain the mushrooms and squeeze out any excess water. Discard the stems, then thinIy slice the caps.
  2. Soak the noodles in hot water for 1 minute, then drain and refresh under cold running water. Drain the noodles, then cut into 3 cm lengths using kitchen scissors.
  3. Lightly whisk the eggs in a large bowl, then add the mushrooms, noodles, seafood, pork, spring onion, coriander, salt and pepper. Combine well, then pour into an 18 cm heatproof dish.
  4. Place the dish in a steamer set over a saucepan of boiling water. Cook for 20-25 minutes, until the eggs have set.
  5. Serve with crusty bread or steamed rice, with the dipping sauce on the side.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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