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Salamander Omelet


Salamander Omelet
1 small salamander or conch, or three snails diced coarsely, then soaked in cold water. After five minutes, drain and dry them with paper towels
3 Tablespoons vegetable oil
6 eggs, gently beaten
2 scallions, angle-sliced
1. Heat wok or fry pan, add the oil, then the eggs, and stir them until they start to set.
2. Add the salamander or other seafood pieces and the scallion pieces and when this starts to set, gently turn over and complete its setting on this side and then slide this on to a pre-heated platter, cut it in wedges, and serve while the eggs are still setting.

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