The humble omelette gets a luxury upgrade from chef Frank Shek.
Ingredients
- 150 gmixed Asian mushrooms, enoki, shiitake, shimeji, oyster, black fungi
- ½ punnetsnow pea sprouts, halved
- handful bean sprouts
- ½ bunchgarlic chives, halved
- 2spring onions, cut into julienne
- 2-3 tbspmushroom soy sauce (we use Healthy Boy brand)
- 2 tspsesame oil
- 4eggs
- pinch of ground white pepper
- 500 ml(2 cups) vegetable oil, for frying
- 200 mlchicken stock
- 60 ml(¼ cup) oyster sauce
- 2 tbsppalm sugar syrup or 1 tbsp grated palm sugar
- 2 tbspdeep-fried ginger julienne (see note), to serve
Abalone confit
- 3-4medium whole green lip abalone
- 100 mlextra virgin olive oil or vegetable oil
- 1cinnamon stick
- 2whole star anise
- 2 tspfennel seeds
- 3whole cloves
- ½ tspwhole white peppercorns
- ½small knob ginger, sliced