Lemongrass prawn omelette

Name: Lemongrass prawn omelette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 4 tsp Essential Sunflower Oil; 1 Essential Red Pepper, finely sliced; 150 g Essential Beansprouts; 4 Essential Salad Onions, cut into thin 5cm strips; 150 g pack Waitrose King Prawns in Coconut, Lemongrass & Lime Leaf; 2 tsp Cooks’ Ingredients Nam Pla Fish Sauce; ½ lime, juice; 4 Waitrose medium British Blacktail Eggs; 2 tsp soy sauce; ½ tsp toasted sesame oil; 1 handful coriander leaves, to serve (optional)

This fragrant, Vietnamese-inspired dish makes a great brunch, lunch or speedy supper.

5 out of 5 stars(1) Rate this recipe

Healthy2 of your 5 a day

Serves2
CourseLunch
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

4 tsp Essential Sunflower Oil
1 Essential Red Pepper, finely sliced
150g Essential Beansprouts
4 Essential Salad Onions, cut into thin 5cm strips
150g pack Waitrose King Prawns in Coconut, Lemongrass & Lime Leaf
2 tsp Cooks’ Ingredients Nam Pla Fish Sauce
½ lime, juice
4 Waitrose medium British Blacktail Eggs
2 tsp soy sauce
½ tsp toasted sesame oil
1 handful coriander leaves, to serve (optional)

Method

Heat 2 tsp sunflower oil in a large frying pan over a high heat. Add the pepper and stir fry for 2 minutes. Add the beansprouts and cook for another 2 minutes until steaming hot, then add the salad onions and prawns; stir fry for 1 minute until the prawns are piping hot throughout. Add the fish sauce and lime juice, cook for 1 minute more, then take off the heat.
Use a fork to beat together the eggs, soy sauce and sesame oil. Heat 1 tsp sunflower oil in a 20cm nonstick frying pan or omelette pan. Add ½ the egg mixture and swirl in the pan to evenly coat the base. Cook for 3-4 minutes until set, then slide onto a warm plate. Repeat with the remaining oil and egg mixture.
Pile the prawns and vegetables onto the omelettes. Scatter with coriander (if using) and serve.