Not your regular omelette | crispy fried prawn omelette | a take on fried oyster omelette

[@laviniahobman1936]

Interesting recipe Looks better than others Will try and check out the taste Your presentation is easy to follow Thank you Victor

[@foodtripwithvictor]

You’re welcome. Hope you like the taste. Thanks. Cheers, Victor 😊

[@FaithandFun-w6q]

WOW looks very delicious friend. Thank you for sharing. Love it 💙

[@foodtripwithvictor]

You’re welcome. Glad you like it 😊

[@johnoleary5293]

As soon as you mentioned oysters I thought no it’s not for me, but doing it with prawns puts it on my ‘must make’ list.

[@foodtripwithvictor]

@John O’Leary…ha ha..I can understand that feeling. I am sure you will like it if you do get around making this recipe. Cheers, Victor

[@taileelilliesee6832]

Miss 'Oh Chen' from Penang, this is another good idea, instead of using oysters, prawns can be used as substitution. Is a must try dish. Thanks

[@foodtripwithvictor]

You are welcome @Tailee Lillie See..glad you like this new recipe idea. Cheers, Victor

[@stever456]

Amazing Victor! What a great recipe, I've done Thai omelette before with fish sauce and white pepper and i know the flavour is unreal so added with the other ingredients i know its a winner. My wife will want me to do this as she's on a mainly protein diet so i think it's got to be a healthy one. When i get round to doing it (between Nepali food I'm doing a fair bit of currently) I will let you know how much we enjoy it. Yes we have that chilli sauce here in the UK as well and its lovely, what we don't have is those weapons grade spring onions. Yours must have a licence no? One slip with them and you'll take a block out, they are around 4-5 times the size we get here! Yum yum nom nom nom!

[@foodtripwithvictor]

Thanks @Steve R..glad you like this new recipe for you to try. Once you’ve done it, you won’t go back to your British omelette 😅. By the way, not sure I understand your comment on “weapons grade spring onions…licence no..are around 4-5 times..” Cheers, Victor

[@stever456]

@@foodtripwithvictor 😂😂 it’s the size of them, they are huuuuge. 👍

[@foodtripwithvictor]

@@stever456 🤣🤣🤣

[@foodtripwithvictor]

@@katton5740 🤣🤣🤣

[@zoec5107]

I have seen other recipe using other type of flour to mix with tapioca ….rice flour: corn flour or cake flour or flour ….what will make a difference to texture. Why do you use rice flour . It look delicious . I have just cooked today using flour with tapioca flour …looking for perfecting the recipe

[@foodtripwithvictor]

Hi @Zoe C…sorry I don’t know the answer. I know from googling, you can use either one of them as a substitute but I don’t think it is the same and give the same result once it’s cooked at a high temperature. Perhaps other viewers who have read this comment may have an answer. Or, if you are adventurous, you can test by adjusting the portion ratio between the 2 different flours and water in small amount until you get the crisp, gluey like chewing gum stretchy texture. Break and add 1 egg over the top once the flour mixture is fried and spread it out. Flip over and fry the other side. Flour is cheap. Leave out the seafood since it’s an expensive ingredient for testing. Good luck. Cheers, Victor

[@zoec5107]

Hi thanks for taking time to respond even for video that you posted months ago. I can get the gluey texture but I like it a bit Crispy. I will try out perhaps rice flour today

[@foodtripwithvictor]

@@zoec5107 you’re welcome. No matter how old my videos, if a viewer takes the time to watch and leave a comment, I will still reply unless it’s a bad and un-constructive criticism. Thanks. Cheers, Victor

[@zoec5107]

I tried rice flour today and did not get the crispiness I like I think it also depends on how long I pan fried it on what heat . I will keep trying 😅

[@foodtripwithvictor]

@@zoec5107 glad you haven’t given up. Yes, It needs to be on high heat and crisp on one side before flipping over. Keep trying. 😊