14 Pavillion Drive, Airport Oaks, Auckland


Sze Gua Omelette

Sze Gua Omelette
Serves: Ready In:


  1. 1 x Sze Gua
  2. 4 x eggs 
  3. ½ teaspoon salt 
  4. 1/4 teaspoon sugar 
  5. Cooking oil 6 table spoon. 
  6. 1 clove garlic 
  7. 5-10 Prawns (optional) 
  8. 1 tablespoon soya sauce 
  9. Dash of ground pepper


  1. If prawn is used, de-shell the prawns. 
  2. Remove skin of garlic, minced or chop into small pieces 
  3. Remove the think skin of Sze Gua (you might need a very sharp peeler, as the skin is pretty thick and hard).  Cut the Sze Gua into strips of ½ cm thick. 
  4. Crack eggs into a bowl and beat. 
  5. Heat up a frying pan or wok, add in 2 table spoon of cooking oil 
  6. Add in garlic (and optional prawn) and stir fry till fragrance. 
  7. Add in Sze Gua, salt, sugar; stir till Sze Gua is soft. 
  8. Spread out the Sze Gua on the frying pan, and pour in the beaten egg over the Sze Gua. 
  9. Lower heat and allow the egg to cook and almost set.  
  10. Using the egg flipper, scratch the circumference of the egg in the pan and pour in 2 more table spoon of cooking oil around the circumference.  This allows the oil to seep under the egg. 
  11. Flip the omelette over. It will sure break apart, that is fine. You can flip it part by part.  Add in the remaining 2 tablespoon of oil around the circumference to prevent sticking.  Pour in the soya sauce evenly on the egg and also dash of pepper evenly on the egg. 
  12. Flip over to allow the side with soya sauce to be in contact with the pan.  
  13. Serve on plate when completely cook. 
  14. Leave it aside for 5 minutes.   The Sze Gua will release some gravy and that make the dish a little wet, ideal to serve with white rice. 

 Suitable for vegetarian without the prawns.