Foodie

Wednesday, October 08, 2008

Omelette Roll



This is a glorified way to dress up an omelette. The dish is elegant because of it's subtle flavor and beautiful presentation. Serve them as an appetizer, a party food or as part of a meal.


Ingredients:



150g fish paste (how to make fish paste is Yeong Tofu )
150g prawns, minced finely
1 tsp chopped spring onion
1 tsp chopped red chilli
1 tbsp chopped carrot
3 pieces nori sheets
3 pieces omelettes(how to make the omelettes is below)

3/4 tsp salt
1/4 tsp sesame oil
1/2 tsp monosodium glutamate
1/4 tsp pepper
3/4 tsp corn flour



For Omelette:
3 large eggs
2 tablespoons water
1 1/2 teaspoons Mirin
1 1/2 teaspoons soya sauce
Pinch of salt
1 teaspoon cooking oil


Dipping Sauce (Combined)
1 tbsp wasabe
2 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp lime juice


Method:


FOR THE OMELETTE:


Whisk first 5 ingredients in small bowl to blend well.

Heat oil in a heavy nonstick 8-inch-diameter omelette pan over low heat.

Add egg mixture; cook until omelette is beginning to set, about 2 minutes.

Using heat-resistant nylon spatula, turn omelette over and cook until just cooked through, about 1 minute.

Slide omelette onto to cutting board; cool.





TO ASSEMBLE:


Combine fish paste, prawns and seasoning in a big bowl. Stir in carrot, spring onion and red chilli to blend.


Spread some filling on a piece of omelette and place a piece of nori sheet on top.


Spread with another thin layer of filling on the nori.


Roll up like a swiss roll and put the rolls to steam for 20 - 30 minutes until cooked.


Leave to cool, before slicing.


Serve with dipping sauce.


Serves

9 comments:

Christy said...

I like this one...you got me!!:)
Fish paste and prawn...nice nice nice...YEAH! *thumbs up*

Lily Anette said...

This is a very simple dish and yet very unique and elegant. Love the subtle taste and yet everybite makes me want another one.

Little Corner of Mine said...

Looks really good Lily. And wow you are so "rajin" in posting these days, way more than me now. :)

lilyng said...

ching

having good results for being rajin

Beachlover said...

oh! I like this dish,eat it while in KL !!Look pretty and lovely!Never have the chance to make this dish myself yet!

Ai Lien ^-^ Cook for Happiness said...

Lily...it looks so elegant and delicious !!! You really a creative and experiences chef...Just love your blog... :)

Anonymous said...

Lily, thanks so much for thsi recipe, but what is "Mirin" and "Nori sheet"? For Nori sheet, can it be replaced with seaweed sheet (the Japanese type)?

lilyng said...

anonymous

nori sheets are the seaweed sheets you use for sushi and mirin is a japanese sweet wine, you can sub with shaoxing/hua tiau cooking wine.

Rebecca said...

A Taiwanese Chef taught us to fry the egg omelet by adding in some starch powder and water mixture so that the omelet will not crack when roll !! If you don't like the egg smell, add in 1 teaspoon of Chinese cooking wine.

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