Prawn Omelette Delight

Ingredients (A) 
90g sweet potato flour
5 g rice flour
10g tapioca flour
160ml water


Seasoning (B)
1/2 tsp sugar
3/4 tsp fish sauce
1/2 tsp pepper
1/4 tsp chicken stock powder




(C)
120g shelled medium small prawns, halved and cleaned
40g shelled cooked small clams (available at wet markets)
15g sliced leek
3 eggs, beaten
3 tbsp oil
1 tbsp sesame oil
1tbsp chopped preserved radish 
1 tbsp chopped spring onion
2 tbsp chopped coriander (stalk and leaves)
1 tbsp chilli paste




Mix ingredients (A) to form a runny batter then strain to remove impurities.  Combone batter with seasoniong (B).


Heat oil and sesame oil in a frying pan over high heat.  Add chopped preserved radish and garlic.  Fry until fragrant.


Pour in half portion of batter.  Once the batter starts to set; quickly add in prawns and leek.  Stir for a few seconds.  Pour in eggs and cut through the batter with the frying spatula (this is to allow the egg mixture to flow to the bottom of the pan).  Panfry until the bottom layer is crispy.


Cut the omelette mixture into pieces and with the use of the frying spatula push the mixture to the side of the pan, leaving a hole in the centre.  Add clams and the remaining runny batter then stir-fry briskly for less than a minute.


Sprinkle in chopped spring onion and coriander and add cilli paste.  Stir to mix until fragrant.  Dish out and serve immediately.