Cantonese Egg White Omelette with Prawns
ChineseChinese RecipesOmega-3 eggsMedium
A delicate Cantonese omelette made with egg whites, prawns and spring onion, steamed until silky.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 4 egg whites
- 1 whole egg
- 120 g prawns, chopped
- 2 spring onions, chopped
- 1 tsp ginger, minced
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tbsp cooking oil
- salt and white pepper to taste
Method
- Whisk the egg whites and whole egg with salt and pepper until smooth.
- Heat the oil and fry the ginger and prawns for 1 minute until just pink.
- Pour in the egg mixture and cook on low heat without stirring for 3 minutes.
- Sprinkle spring onions, cover and cook for 2 more minutes until set.
- Drizzle with soy sauce and sesame oil and serve hot.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)22 g
Fat (estimate)13 g
Carbs (estimate)4 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook prawns until pink and opaque and the egg until fully set. Allergens: egg, shellfish, soy, sesame. Pakistani alternative: use small local prawns or diced chicken; leftover yolks can be used in fried rice the same day.