Prawn and Spring Onion Omelette
Photography by 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.
Related Content
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!