Yield: 1 servings
|2 tablespoons||Plus 1 teaspoon Chef Paul Prudhomme's|
|\N \N||; Seafood Magic|
|½ teaspoon||Ground ginger|
|6 tablespoons||Peanut oil; in all, up to 12|
|1 cup||Diced ham|
|1 tablespoon||Plus 1 teaspoon fresh minced ginger|
|1 cup||Chopped green onion tops|
|1½ teaspoon||Minced fresh garlic|
|4 cups||Fresh sunflower; mung, or soybean|
|\N \N||; sprouts|
|1 pounds||Lump crab meat; picked over|
|1 pounds||Small peeled shrimp|
If you can't find the sprouts mentioned, you can use whatever is available in your area, such as radish or alfalfa sprouts. The other, however, are larger and juicer, and give the omelets an exciting texture.
Place 3 tablespoon oil and the ham in a 10-inch skillet over high heat, and cook, stirring occasionally, until the ham is light brown, about 4 minutes.
Add the fresh ginger, green onion tops, and minced garlic and cook until the vegetables are light brown, about 4 to 5 minutes. Turn off the heat, turn the contents of the skillet into a large bowl, and add the sprouts, crab meat, shrimp, all the Seafood Magic, and the ground ginger.
In a separate bowl, beat the eggs until light and fluffy. Fold the eggs into the mixture in the first bowl until all is well blended.
Heat 3 tablespoon oil in an 8- or 10-inch skillet over high heat. When the oil is hot, add about ½ cup of the egg mixture into the skillet. Cook the individual omelets two at a time until golden brown on both sides, adding oil as needed. Drain on paper towels. Makes about 8 omelets.
Serve immediately with or without soy sauce.
Copyright 1992 by Paul Prudhomme.
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.