- 2 tablespoons peanut oil
- 1 garlic clove, finely chopped
- 200g pork mince
- 1 shallot, trimmed, thinly sliced
- Pinch of white pepper
- 4 eggs
- 1 teaspoon fish sauce
- 50g (2/3 cup) bean sprouts, trimmed
- Sliced long fresh red chilli, to serve
- Thinly sliced shallot, extra, to serve
- Step 1Heat 1 teaspoon of oil in a 20cm (base measurement) non-stick frying pan over high heat. Cook garlic, stirring, for 30 seconds or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Stir in shallot. Season with salt and white pepper. Transfer to a bowl.
- Step 2Whisk eggs and fish sauce in a bowl.
- Step 3Wipe pan clean. Heat remaining oil in pan over high heat. Add one-quarter of the egg mixture, tilting pan to cover base. As the omelette sets, lift edge so any uncooked egg runs underneath. Top with one-quarter of the pork mixture and one-quarter of the bean sprouts. Cook for 3 minutes or until set. Slide onto a plate and cover with foil. Repeat, in 3 more batches, with remaining egg mixture, pork mixture and bean sprouts. Divide among serving plates. Top with chilli and shallot.
Serves 4 as a starter.
More ideas: For a crunchy, fresh finish, top a classic Malaysian laksa with bean sprouts.
Add bean sprouts to Vietnamese-style rice paper rolls with thinly sliced carrot, cooked rice noodles, cooked prawns and fresh coriander leaves.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Australian Good Taste