Rice Noodle and Coriander Omelette with Chili Prawns
Photography by Josh Griggs.
I love omelettes for their versatility and fast cooking time. This version has been in my repertoire for many years and I make a large one to serve two people.
Serves: 2
INGREDIENTS
50 grams vermicelli noodles
5 large eggs
2 tablespoons chopped fresh coriander
1 tablespoon each fish sauce, soy sauce and vegetable oil
Prawns
2 tablespoons vegetable oil
1 long red chilli, thinly sliced
1 clove garlic, crushed
zest 1 lemon
200 grams shelled small raw prawns
1 tablespoon lemon juice
To serve
coriander, cress, crispy roasted shallots and chilli sauce
METHOD
Soak the noodles in a bowl of boiling water for 10 minutes. Drain then rinse in cold water and drain again. Cut into shorter lengths.
Prawns: Heat the oil in a large sauté pan and add the chilli, garlic, zest and the prawns. Cook for 2 minutes until the prawns are just cooked. Stir in the lemon juice. Transfer to a bowl and cover to keep warm.
Whisk the eggs in a large bowl and add the drained noodles, coriander, fish sauce and soy sauce.
Heat the oil in a large sauté pan and when hot, tip in the egg mixture and swirl together with a fork. Keep lifting the edges so the raw egg slides underneath and cooks. Cook until crisp on the base and the egg on top is just set. Fold in half and slide onto a large serving plate.
Spoon over the chilli prawns and garnish with coriander, cress, crispy shallots and chilli sauce. Cut in half to serve.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!