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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!