Omelette with shrimps alla Bu Sriwidi

Ingredients for 1 servings:

• 4 prawns, raw, peeled, approx. 16 cm, frozen
• 2 eggs, size M
• 2 pinches of chicken stock powder
• 1 pinch chili pepper (jalapeño pepper)
• 1 tbsp rice wine, dark, mild
• 1 tbsp tempura flour
• 1 pepper, red long, mild
• 2 stalks of celery
• 2 tbsp herb butter
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

Recipe from the Nonya kitchen in Kuala Lumpur, Malaysia.

Make deep cuts along the back of the thawed prawns; if any gray intestines are visible, remove them. Turn the prawns onto their backs and flatten them with a kitchen hammer. Crack the eggs into a bowl and mix with the stock, jalapeño pepper, rice wine, and tempura flour until smooth. Halve the washed bell peppers lengthwise, remove the seeds, and cut into small cubes. Wash the fresh celery, remove the leaves, and freeze them. Cut the bare stalks crosswise into approximately 2 mm pieces. Mix the bell peppers and celery into the egg mixture. Melt the herb butter in a small pan over moderate heat. Add the prawns and fry until white and pink on both sides, then pour the egg mixture over them and cover and let set. Immediately slide them onto a serving plate, garnish as desired, serve, and enjoy. The omelet can also be eaten with a knife and fork or, in the Malaysian-Indonesian style, with a spoon and fork. Note: Fresh celery is about 40 to 50 cm long.