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50 GRAM GRATED COCONUT
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300 GRAM PINEAPPLE, chopped
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1 CAN ASPARAGUS
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500 GRAM MEDIUM PRAWNS, cooked and shelled
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2 TBS CORIANDER LEAVES, chopped
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3 GREEN ONIONS, chopped
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3 STEMS LEMON GRASS, chopped
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3 TBSP FISH SAUCE
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1 TBSP CHILI PASTE
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¼ TBSP SHRIMP PASTE
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3 GREEN ONIONS
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2 CL GARLIC, crushed
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250 GRAM WHITE FISH, cut
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300 GRAM MEDIUM PRAWNS, cooked and shelled
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2 TBSP SOY SAUCE
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2 TBSP FISH SAUCE
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6 EGGS
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FRESH CORIANDER, chopped
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FRESH MILLED BLACK PEPPER
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Mix fish
sauce with chili paste, shrimp paste, lemon grass, coconut and 1 cup of water
and bring to the boil. Fry the green onions for a few minutes and then add the
fish sauce mixture and the rest of the ingredients. Heat the mixture for 5
minutes.
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Mix the
eggs with 1 deciliter water and beat well, bake 4 omelets. In the meantime,
fry the green onions and the garlic a few minutes, add the fish and fry 10
minutes, add the prawns, the soy sauce and the fish sauce and heat a few
minutes. Put this mixture on the omelet, sprinkle with coriander leaves and
fold the omelet. Mill fresh pepper and salt on top.
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