Thursday, October 23, 2014

Cooking with Lee Kum Kee Menu Oriented Sauces: Prawn tomato omelet with egg tofu (蕃茄明蝦炒蛋)

Adjourning to the third recipe for this Lee Kum Kee using the Menu-Oriented sauce packs; Prawn tomato omelet with egg tofu (蕃茄明蝦炒蛋)
This third dish is actually quite a common and popular one among many household. I am sure many of us cook prawn omelet or tomato omelet before. I was thinking, why not perk it up a notch using Lee Kum Kee's Menu-Oriented Tomato Garlic Prawn sauce?
Looks so shiok isn't it? Such a wonderful dish to go with warm steamy rice! Sure reminds me of childhood and my mum's cookinh. ;9 So let's get started shall we?

A look at what we need for this dish:
Egg tofu, Lee Kum Kee Tomato garlic prawn sauce, a large fresh tomato, 5~6 fresh prawns and 2 eggs. Feel free to add more of any ingredient. :)
Personally I love egg tofu...fried haha! That creamy texture is so comforting. And if you have not tried cooking it with an omelet, you should totally try it. :9 
Before cooking, cut up all the necessary ingredients. I love the fact that I do not need to chop garlic since it is one of the more time consuming preparation work for me :P
Peel and devein the prawns, cut the egg tofu into smaller discs and slice the tomato into wedges. This takes like 5-7 minutes tops...yes peeling fresh prawns is easier then cooked prawns!
Heat up the cooking pan and add 1 tbsp of oil. Pan fry the egg tofu till slightly golden on both sides. Takes a minute on each side. splatters, so pad dry the tofu discs before frying.
Next add in the prawns and tomato wedges at the same time. Stir fry gently not to break the egg tofu.
Once the prawns start to turn pink, add in the Lee Kum Kee Tomato Garlic Prawn sauce. Give it a stir and make sure everything is coated with the sauce.
Lastly you add in the beaten eggs. Cook for a minute or two or till the eggs just about to set and yet still creamy. Dish up and serve immediately. :9 So simple isn't it.

Ingredients for Prawn tomato omelet with egg tofu (蕃茄明蝦炒蛋)
1 package of Lee Kum Kee Tomato Garlic Prawn Sauce
5-6 large prawns
1 tube of egg tofu
1 large tomato
2 large eggs, beaten
  • Slice the egg tofu into discs and cut the tomato into wedges. Peel and devein the prawns. Set aside for use later.
  • Heat up 1 tbsp of cooking oil on the pan at medium fire. Pad dry the egg tofu discs and gently place them in the heated pan and pan fry on both sides till golden brown. About a minute on each side.
  • Add both prawns and tomato wedges in and stir fry till prawns start to turn pink.
  • Add in the Lee Kum Kee Tomato Garlic Prawn sauce and stir fry to coat the ingredients evenly.
  • Lastly, add in the beaten egg and cook for a couple minutes till the eggs are almost set. Remove from fire and dish up to serve. Enjoy!
This dish spells comfort all over. Somehow that tomato tangy, garlicky flavor is just so inviting. The sweet crunchy prawns, creamy egg tofu in that well coated and flavorful omelet is perfect. There is a slight spicy kick to the sauce..which actually brightens up the whole dish. I can have this dish alone and nothing else! So good. :9

Hope you guys will give this simple yet fabulous dish a try. I know I will be cooking it more and more often now since with the ready pack sauce from Lee Kum Kee around. :))


Peng said...

Hi Bee Bee...this dish gonna be a hit for my kids as they simply luv egg tofu and prawns!

Honey Bee Sweets said...

Haha thanks Veronica! Ai ya, your cooking so awesome woh...I'm sure you can no need this recipe also can whip this up easily. :)