Name: Duck, bean shoot and coriander omelette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 8 eggs; 1/3 cup water; 2 teaspoon sesame oil; 1/3 cup vegetable oil; plum sauce, to serve; 400 gram barbecued duck (1/2 a duck), shredded; 2 cup trimmed bean sprouts; 1 cup coriander leaves; 4 finely sliced green onions

Duck, bean shoot and coriander omelette

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

8 eggs

1/3 cup water

2 teaspoon sesame oil

1/3 cup vegetable oil

plum sauce, to serve

400 gram barbecued duck (1/2 a duck), shredded

2 cup trimmed bean sprouts

1 cup coriander leaves

4 finely sliced green onions

Method

1.In a large bowl, whisk eggs, water and sesame oil together until well combined. Season to taste with white pepper.

2.In a bowl, combine all remaining ingredients.

3.Heat 1 tablespoon oil in a large wok on medium. Pour one quarter of egg mixture into wok, swirling to create a 20cm circle. Cook 1-2 minutes, until base is golden.

4.Slide onto a serving plate. Place one quarter of filling onto one half of the omelette and fold over. Repeat with remaining oil, egg mixture and filling. Drizzle with plum sauce to serve.

To curl shreds of green onion, place in chilled water in the fridge.
Note

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Ingredients

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