ingredients:
7 chicken eggs
1 tsp salt
1 tsp pepper vegetable oil
3 cloves garlic, finely chopped
50 g onion, finely chopped
75 g shrimp, peeled, roughly chopped
150 g crab meat / crab boiled / canned
sauce:
1 tablespoon margarine
25 g onions, chopped
2 cloves garlic, minced
2 large red chilies, seeded and thinly sliced lengthwise
50 g carrots, cut into matchstick for
1 stalk, cut into 4 cm, splits
200 ml of water
5 tablespoons bottled tomato sauce
1 tsp sugar
1 teaspoon vinegar cook
1 tsp salt
1 tsp cornflour, dissolved in a little water
50 g of frozen peas
How to make:
Beat eggs, salt and pepper until frothy.
Heat 1 tbsp oil, saute garlic and onion until wilted.
Enter the shrimp, stirring until it changes color. Lift. Chill.
Enter into the beaten eggs with crab meat and stir well.
Heat the pan, put a little oil.
Pour some of the egg mixture, and cook until cooked on both sides.
Do the same with the rest of the ingredients. Remove and set aside.
sauce:
Heat the margarine until melted. Saute garlic and onion until wilted.
Enter the herbs, stir until wilted.
Add seasonings and water. Bring to a boil.
Pour the starch solution, stirring until thick. Lift.
Place the omelet on a serving plate. Pour the sauce. Serve
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