Prawn Omelette – Dadar Udang
| Fresh or frozen prawns (shrimpe) | 200 g (1 cup) |
| Plain (all purpose) | 1 Tbsp |
| Milk | 3 Tbsp |
| Eggs | 6 |
| Nutmeg (pala) | a pinch, ground |
| Ground black pepper | a pinch |
| Salt | 1 tsp |
| Vegetable oil or margarine | 3 Tbsp |
| Parsley | 1 Tbsp, chopped |
Method:
- Peel and devein prawns, then chop until fine
- Mix flour with milk, set batter aside
- Crack eggs into a bowl and beat lighty. Add batter to eggs and mix well. Then, add nutmeg, pepper and salt, stir to mix then add prawns
- Heat oil or margarine in a clean frying pan (skillet). Make an omelette of egg mixture and cut into broad strips. Sprinkle with parsley and serve warm.
source: The complete Indonesian cook book, Agnes de Keijzer Brackman and Cathay Brackman
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