Save to your scrapbook
Prawn fu yung omelette
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
75g raw king prawns
1 tsp light soy sauce, plus more to serve
2 tsp wok oil
3 salad onions, shredded lengthways
Pinch of crushed chilli flakes, plus extra to serve
2 Waitrose British Blacktail Medium Free Range Eggs, beaten
1.Toss the prawns in 1 tsp soy sauce and set aside for 5 minutes to marinate. Heat 1 tsp oil in a small non-stick frying pan, then stir-fry the salad onions, beansprouts and chilli flakes for 1-2 minutes. Tip out and keep warm.
2. Add another 1 tsp oil to the pan, then sear the prawns for 2 minutes until just pink and golden. Pour the eggs around the prawns then cook the omelette over a high heat for 2 minutes more, making gaps in the egg as it cooks so that any runny patches can make contact with the pan, until bubbling at the edges and mostly set.
3. Top with the reserved vegetables, another sprinkling of chilli and a dash of soy, then eat straight away.
Cook’s tip Waitrose Wok Oil is a clever blend of sesame, garlic and ginger oils and adds a shot of flavour in one go, saving ingredients for time-strapped cooks.
Typical values per serving:
A source of folic acid
This recipe was first published in Thu Feb 08 10:05:00 GMT 2018.