Abalone with Asian Omelette Recipe

To make the omelette, whisk together the egg, palm sugar and fish sauce until the sugar is dissolved. Heat the peanut, and sesame oils in a wok until very hot. Put in half the egg mixture, and spread it to about 10cm diameter. Cook for 30 seconds.

Place half of the coriander, basil and bean shoots on the egg in the wok and fold the omelette in half using a spatula. After a few seconds, remove the omelette set aside, and repeat for the second omelette

To tenderize the abalone, place the slices on a firm surface, cover with plastic wrap, and pound each slice firmly with a meat mallet or rolling pin until soft. To make the filling, heat the peanut, and sesame oil, in the wok. Add the garlic, ginger, and chilli and fry for 30 seconds. Add the bok choy and mushrooms and cook for 2 minutes. Add the sauces and stock and cook for 30 seconds. Add the abalone and cook for another 30 seconds - not for any longer. Pile on top of the omelettes and serve.

Per Serving (excluding unknown items): 715 Calories; 41g Fat (48.1% calories from fat); 48g Protein; 51g Carbohydrate; 16g Dietary Fiber; 260 mg Cholesterol; 1637mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 8 1/2 Vegetable; 7 Fat; 0 Other Carbohydrates.