World Cuisine

  • 3 eggs, beaten
  • 1 shallot, finely sliced
  • 1 spring onion, thinly sliced
  • 1 long red chilli, finely chopped
  • 1 tablespoon chopped coriander leaves
  • ½ tablespoon light soy sauce
  • 1⁄8 teaspoon ground white pepper
  • 1½ tablespoons sunflower oil
  • spring onion, cut into fine strips, to garnish (optional)

Mix the eggs, shallot, spring onion, chilli, coriander leaves, light soy sauce and pepper in a bowl.

Heat the oil in a nonstick frying pan or wok, pour in the egg mixture and swirl it around the pan to produce a large, thin omelette. Cook for 1–2 minutes until firm.

Slide the omelette out on to a plate and roll it up as though it were a pancake. Allow to cool.

Cut the cooled omelette roll crossways into 5 mm (¼ inch) or 1 cm (½ inch) sections, depending on how wide you want your strips to be. Serve them still rolled up or straightened out, in a heap, garnished with strips of spring onion, if liked.

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