Prawn and Spring Onion Omelette
Photography Manja Wachsmuth.
Serves: 4
INGREDIENTS
8 eggs
1 tablespoon soy sauce
handful coriander, chopped
Filling
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 cup bean sprouts
1 cup grated carrot
3 spring onions, thinly sliced
1 clove garlic, crushed
1 long red chilli, seeded and finely chopped
300 grams raw peeled prawns, roughly chopped
sea salt and freshly ground pepper
To serve
hot cooked rice
picked coriander leaves
sweet chilli sauce
oyster sauce
METHOD
Preheat the grill to its highest setting.
Filling: Heat both the oils in a 30 cm non-stick sauté pan and add the bean sprouts, carrot, spring onions, garlic, chilli and the prawns. Season and cook over a high heat, stirring constantly, until the prawns just start to turn pink.
Lightly beat the eggs, soy sauce and coriander in a bowl and season. Tip into the pan, swirling the eggs through the vegetables. Gently move the eggs around with a fork, lifting the edges to allow the liquid egg to run underneath. When the eggs are three quarters set place under the grill for 1-2 minutes until golden and cooked.
To serve: Place the hot rice into bowls. Slide the omelette onto a board and cut into strips. Place on top of the rice with a few coriander leaves. Serve with bowls of sweet chilli sauce and oyster sauce on the side.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.