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06 March 2013,23:18 by
D.Sumithra

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EGG POUCH OMELETTES

Serves :
3

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Beat the eggs together. Mix together the leeks, tamari or shoyu sauce, ginger and pepper.
  • Heat the oil in a frying pan or wok over low heat.
  • Put in 1 tablespoon of the beaten egg, and spread it out to make a tiny omelette.
  • When the underside has set, put a small portion of the leek mixture on to one side of the omelette. Fold over the other side, and transfer the omelette to a plate.
  • Cook the rest in the same way.
  • Put the omelets in a steamer, and set over boiling water. Cover and 
  • To make the sauce, mix the arrowroot with 2 tablespoons of the stock. Bring the remaining stock to a boil in a saucepan. Stir in the tamari or shoyu sauce and hoisin sauce. Pour in the arrowroot mixture. Stir until the sauce thickens, and take the pan from the heat.
  • Put the cooked omelets on a warm serving plate. Spoon the sauce over the top, and sprinkle on the coriander or parsley.

INGREDIENTS

  • 3 eggs
  • 170 grams leeks, very finely chopped
  • 2 tablespoons tamari or shoyu sauce
  • Pinch of ground ginger
  • Freshly ground black pepper
  • 2 tablespoons Cooking oil
  • 2 tablespoons chopped, fresh coriander or parsley

Sauce:

  • 1½ tablespoons arrowroot
  • 125 ml vegetable stock
  • 1 tablespoon tamari or shoyu sauce
  • 1 tablespoon hoisin sauce

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