Mint Leaves Omelette



35g mint leaves (rinsed and drained)

3 kampong eggs

35g shallots (peeled and sliced)

30g baby dried shrimps (rinsed and drained)

4 tbsp cooking oil


1 tbsp light soy sauce

1 tsp extra virgin sesame oil


Mint leaves

Red bird’s eye chillies

Preparation Instructions:

  1. Add the kampong eggs and seasonings into a bowl. Whisk to combine.
  2. Heat up a non-stick skillet with 4 tbsp of cooking oil.
  3. Saute the sliced shallots and baby dried shrimps until fragrant.
  4. Add the mint leaves together with the whisked eggs.
  5. Pour the egg mixture into the skillet and swirl to a thin omelette. Pan-fry until both sides becomes golden.
  6. Dish out to a serving platter. Garnish with some mint leaves and red bird’s eye chillies. Serve.

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