Recipes
Prawn Omelette Recipe
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 8 eggs
- 3 teaspoons fish sauce
- 80 g butter
- 80 ml peanut oil
- 24 green king prawns peeled, cleaned
- 1 red onion finely chopped
- large carrots cut into julienne
- 2 spring onions thinly sliced on the diagonal
- 2 long Red chillies seeded, cut into julienne
- 1 cup loosely packed coriander leaves
DRESSING
- 2 limes juiced
- 2 cloves Garlic crushed
- 1 tablespoon fish sauce
- 1 tablespoon caster sugar
- 1 long red chilli, seeded, finely chopped
Ingredients
DRESSING
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Instructions
- To make dressing, whisk all ingredients in a small bowl until combined. Makes 180ml (3/4 cup).
- To make omelettes, place eggs, fish sauce and 2 tablespoons cold water in a bowl, then whisk until combined.
- Heat 1 tablespoon oil and 20g butter in a frying pan over medium–high heat. Add 6 prawns and one-quarter of the onion, and cook, tossing occasionally, for 2 1/2 minutes or until prawns are pink. Using a ladle, add one-quarter of the egg mixture. Season with salt and pepper. Cook for 5 minutes or until omelette is set and prawns are just cooked through. Transfer omelette to a plate and cover loosely with foil to keep warm. Repeat 3 more times with remaining oil, butter, prawns, onion and egg mixture.
- Place carrot, spring onions, chillies and coriander in a bowl with half the dressing, and toss well to combine.
- Divide omelettes among plates and top with salad mixture. Drizzle with remaining dressing to serve.