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Recipe details are AI-generated from the video and may contain errors — for reference only.
In a glass bowl, combine 2 heaped teaspoons of rice flour and 2 heaped teaspoons of sweet potato flour. Mix well. Slowly add in 100ml of water while stirring continuously until it forms a smooth and thin liquid batter.
Watch out
Water must be added slowly while stirring constantly to prevent flour lumps from forming, otherwise the batter will become uneven.
Handle raw seafood and eggs properly and wash hands thoroughly afterwards to prevent cross-contamination.
Add 4 eggs, 2.5 teaspoons of fish sauce, 2 teaspoons of Chinese cooking wine, and a few dashes of crushed white pepper into the batter. Mix well. Add in 120g of prawns cut into bite-sized pieces and stir together until fully combined.
Watch out
Stir vigorously until fully combined so the fish sauce and seasonings are evenly distributed, otherwise some bites will be overly salty.
Hot oil can splatter and cause severe burns; pour batter carefully from a close distance and stand back.
Heat up a pot with about 1.5 inches deep of cooking oil. Test if the oil is hot enough by dropping a small drop of batter in; if it floats up immediately, pour all the egg and prawn batter into the hot oil. Fry over medium high heat until the edges harden up slightly, then pour off the excess oil.
local_fire_departmentmedium high heatWatch out
Oil must be thoroughly hot before pouring, otherwise the batter will absorb excessive oil and become soggy instead of crispy.
Maintain medium-high heat to brown the sides and bottom. Once the bottom side has nicely browned, turn the heat down to low, tilt and move the pan to force out excess oil, and pour away the excess oil. Continue pan-frying slowly on low heat until edges are very crispy, pouring away excess oil as needed.
local_fire_departmentmedium high heat then low heatWatch out
Do not let the heat stay too high once the bottom browns, otherwise the egg will burn before the interior and edges become uniformly crispy.
Tossing or flipping a hot wok with oil carries a splash risk; ensure a firm grip and perform the motion smoothly away from yourself.
Flip or turn the omelette to the other side. Brown the other side, then in the last 30 seconds of cooking, turn the heat back up to medium-high and force the remaining oil out by pressing and tilting. Pour away the excess oil one last time.
local_fire_departmentlow heat then medium high heatWatch out
Flip the omelette carefully in one swift motion
otherwise, it may break apart or splatter hot oil
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