Prawn Omelette Recipe

Preparation time: 15 minutes
Total cooking time: 15 minutes
Recipe serves 2-4

Ingredients

2 tablespoons oil
3 cloves garlic, chopped
2 stems lemon grass (white part only), finely chopped
2 coriander roots, finely chopped
1-2 teaspoons chopped red chillies
500g small raw prawns, shelled

3 spring onions, chopped, plus ¼ cup shredded, to garnish

½ teaspoon black pepper

1 tablespoon fish sauce

2 teaspoons soft brown sugar

4 eggs

2 tablespoons water

2 teaspoons fish sauce

coriander sprigs, to garnish

chilli sauce for serving

Method

1. Heat half the oil in a large wok or heavy-based pan. Add garlic, lemon grass, coriander root and chillies to wok and stir over medium heat for 20 seconds. Add prawns to wok and stir-fry until prawns change colour. Add chopped spring onions, pepper, fish sauce and brown sugar to the wok; toss well and remove from wok.

2. Beat the eggs, water and fish sauce in a bowl until mixture is foamy. Add remaing oil to wok and swirl around to coat the sides. Heat the wok and when it is very hot, pour in the egg mixture and swirl the mixture around the wok. Allow the mixture to set on the underneath edges, frequenly lifting the edges once set, and tilting the wok a little to let the unset mixture run underneath. Repeat this process until the omelette is nearly all set.

3. Place three-quarters of the prawn mixture in the centre of the omelette and fold in  sides of the omelette to form a sqare, overlapping the sides a little, or simply fold omelette in half. Slide omelette onto a serving plate and place remaining prawn mixture on the top. Sprinkle with the shredded spring onions. Garnish with coriander; serve with chilli sauce and steamed rice. 

Hint

You can also use a mixture of seafood such as prawns and scallops.