Fried Egg With Salted Mustard Leaves [Kiam Chye]

Another quite unusual omelette recipe which was published in Marshall Cavendish  table calendar years ago.  The previous unusual egg recipe from the same calendar was posted several days ago [Spicy Salted Eggs]. 

Month end is coming soon and I think my egg-tion must cease too.  I'll definitely sit back to enjoy all the wonderful recipes shared in this month's LTU event.

I can say this is the first time, I'm frying omelette with preserved mustard leaves [salted leaves - kiam chye - hum choy].  Very simple recipe and not much ingredients but this omelette is egg-cellent. 

Ingredients

[serves 2-4]

100 gm preserved salted vegetables - kiam chye - julienned and soaked for 5 minutes.  Drain and squeeze dry

2 cloves garlic - chopped

1 red chillies - deseeded and julienned

1 sprig coriander leaves - chopped

150 gm small prawns - shelled and cleaned

2 - 3 tbsp oil

2 large eggs - lightly beaten with 1/2 tsp salt and ground black pepper. Add in chopped coriander

1. Heat a non stick pan on medium low heat.  Fry julienned salted vegetables for a few second.  Push aside, add in oil.  Fry garlic.
2. Add in chilli and mix with vegetables.
3. Pour in beaten eggs, swirl pan to form a round omelette.  Before top of egg is cooked, add prawns.  Cook for about 2 minutes.
4. Flip the omelette over and cook through.  
5. Cut up roughly with ladle and serve.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

I'm linking this post to 

Little Thumbs Up August Theme - Eggs organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by 

Baby Sumo of Eat Your Heart Out

I'm also  linking this post to Cook Your Books #3 Event  hosted by 

Kitchen Flavours