Ingredients:
2 cups of small size peeled shrimps
4 eggs
2 cups of cabbage
1 cup of carrot
3 cloves of garlic
2 cloves of shallot
A pinch of salt
A pinch of pepper
Sauce: 1 cup of pure tomato juice, 2 fresh tomatoes, 1 cup of canned peas, 1/2 cup of sliced carrot, salt, pepper, 3 Tbs of sugar, 1 Tbs of lemon juice (lemon juice can be substituted with vinegar or lime juice), and 1 Tbs of corn starch to thicken.
How to make:
1. Crush/chop the garlic and shallot.
2. Thin slice carrots and cabbage.
3. Put the shrimps, crushed garlic and shallots, and sliced carrots and cabbage in a bowl.
4. Bit the eggs about 5 minute (preferably with the mixer).
5. Pour the eggs into the other ingredients, add salt and pepper as you desire.
6. Heat (medium/small heat) a shallow saute pan with a little bit of olive oil*, fry the eggs batter, and flip it when the bottom side turns brown.
7. For the sauce: boil the tomato juice and diced fresh tomatoes. Add sugar, salt, pepper, lemon juice, and pour the corn starch (mix with a bit of water first). Stir and add the peas.
How to serve:
Place the eggs omelet on the plate, pour the sauce on the top. Voila, enjoy!
* For all saute (tumis) or light frying such as this omelet, I prefer to use olive oil than frying oil, because I believe it is healthier. However, do not use olive oil for deep frying! Olive oil is sensitive and it can be poisonous in a high heat.
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