- 50 GRAM GRATED COCONUT
- 300 GRAM PINEAPPLE, chopped
- 1 CAN ASPARAGUS, or cooked
fresh asparagus
- 500 GRAM MEDIUM PRAWNS, cooked and shelled
- 2 TBS CORIANDER LEAVES, chopped
- 3 GREEN ONIONS, chopped
- 3 STEMS LEMON GRASS, chopped
- 3 TBSP FISH SAUCE
- 1 TBSP CHILI PASTE
- 1/2 TBSP SHRIMP PASTE
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- 3 GREEN ONIONS
- 2 CL GARLIC, crushed
- 250 GRAM WHITE FISH, cut
- 300 GRAM MEDIUM PRAWNS, cooked and shelled
- 2 TBSP SOY SAUCE
- 2 TBSP FISH SAUCE
- 6 EGGS
- FRESH CORIANDER, chopped
- 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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