Wakame Egg Roll

This is a Japanese egg roll tamagoyaki with a twist!  I adapted my usual tamago recipe and added extra  fresh wakame in between the layerings. With the added wakame it makes the rolling process slightly challenging and the roll was not as tight as it should be. I tried my best not to break up the egg roll while rolling it and at the same time trying not to overcooked it as may result a leathery texture. Luckily with some extra patience the egg roll turned out fine and lovely :D

Ingredient

• 6 eggs
• 1.5 tbsp sugar
• 3 tsp light soya sauce
• 2 tbsp rice wine
• 1/4 cup Nori Wakame

Method 

1. Rinse wakame about 5-6 times to reduce saltiness. Cut up the seaweed and set aside.
2. Using a chopstick, stir the egg to combine. Do not beat vigorously. Stir in the seasoning. Over stirring will create too much bubbles in the mixture and may result wrinkle omelette.
3. Lightly grease a heated rectangle cooking pan. Pour some egg mixture into the pan, an even thin layer will do. Tilt the pan to coat the base of the pan evenly. Sprinkle in some cut seaweed evenly over the surface. Cover the lid and cook for 1 min or less on low heat till the top is almost set. Roll up the egg to the left side of the pan.
4. Shift the egg roll gently back to the right side of the pan. Pour in some egg mixture over the pan. Using a chopstick, lightly lift up the egg roll and let the raw egg run underneath. Again sprinkle some cut seaweed over.
5. When the edge has set, roll up the omelette towards to the left pan again with the help of a chopstick and a spatula if necessary.
6. Slide the egg roll towards to the right side of the pan again. Repeat the steps with the remaining egg mixture and cut seaweed.
7. Leave the rolled omelette to cool before cutting in pieces.

Wakame Prawn Omelette

I got a pack of fresh wakame from my mother-in-law and happened to come across this recipe by Shirley Tay. Decided to give this a try since my kids love prawn and eggs! As the fresh wakame is rather salty, it has to be rinsed a few times to reduce the saltiness. Not much seasoning is needed while cooking the omelette, just add some salt sparingly with dash of pepper and sesame oil. Fresh, crunchy prawn embedded in the flavourful omelette which the kids love to bits and disappeared in no time when served.

Recipe ref: Shirley Tay of Luxury Haven
Ingredient

• 5 eggs
• 10 medium prawns, shelled and deveined
• 1/4 cup Nori Wakame
• 1 clove garlic, minced
• 1 tsp olive oil
• salt & pepper to taste
• 1 tsp sesame oil
• chopped spring onion for garnishing

Method

1. Marinate prawns lightly with salt & pepper, set aside.
2. Rinse wakame about 5-6 times to reduce saltiness. Cut up the seaweed and set aside.
3. Beat eggs with wakame, salt, pepper and sesame oil till well combine.
4. Grease Happy Call Pan (HCP) with oil and sauté garlic till fragrant. Add prawn and fry till they are half cooked. Dish up and set aside.
5. Pour egg mixture into HCP and add in prawns. Cover lid and cook on low fire for about 1 min until base is golden brown and top is slightly set. Loosen the edge with a spatula, close lid.
6. Flip pan over and cook for another 1-2 min till golden brown.
7. Flip pan again and turn off heat. Cool down slightly before slicing and serve.