Omelette Roll

This is a glorified way to dress up an omelette. The dish is elegant because of it's subtle flavor and beautiful presentation. Serve them as an appetizer, a party food or as part of a meal.


Ingredients:

150g fish paste (how to make fish paste is Yeong Tofu )
150g prawns, minced finely
1 tsp chopped spring onion
1 tsp chopped red chilli
1 tbsp chopped carrot
3 pieces nori sheets
3 pieces omelettes(how to make the omelettes is below)

3/4 tsp salt
1/4 tsp sesame oil
1/2 tsp monosodium glutamate
1/4 tsp pepper
3/4 tsp corn flour

For Omelette:

3 large eggs

2 tablespoons water
1 1/2 teaspoons Mirin

1 1/2 teaspoons soya sauce

Pinch of salt

1 teaspoon cooking oil

Dipping Sauce (Combined)
1 tbsp wasabe
2 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp lime juice

Method:

FOR THE OMELETTE:

Whisk first 5 ingredients in small bowl to blend well.

Heat oil in a heavy nonstick 8-inch-diameter omelette pan over low heat.

Add egg mixture; cook until omelette is beginning to set, about 2 minutes.

Using heat-resistant nylon spatula, turn omelette over and cook until just cooked through, about 1 minute.

Slide omelette onto to cutting board; cool.

TO ASSEMBLE:

Combine fish paste, prawns and seasoning in a big bowl. Stir in carrot, spring onion and red chilli to blend.

Spread some filling on a piece of omelette and place a piece of nori sheet on top.

Spread with another thin layer of filling on the nori.

Roll up like a swiss roll and put the rolls to steam for 20 - 30 minutes until cooked.

Leave to cool, before slicing.

Serve with dipping sauce.


Serves