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    Sugar Cured Prawn Omelette

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    Sugar Cured Prawn Omelette

    • Preparation time: 30 minutes plus overnight soaking
    • Cooking time: 20 minutes

    Serves: 6


    • 1 Green chilli, sliced very finely into rounds
    • 6 Salad onions, sliced
    • 40g Coriander, leaves only
    • 1 Lemon grass stalk, trimmed
    • 18 Tiger prawns, peeled, split lengthways and de-veined (about 200g)
    • 30g Fresh root ginger, peeled and sliced
    • 1 tsp Frozen lime leaves
    • 1 tsp Chipotle chilli paste
    • 1 tbsp Soy sauce
    • 1 tbsp Fish sauce
    • 100g Caster sugar
    • 1 tbsp Sea salt
    • 12 Eggs
    • 9 tsp Smoked chilli sambal
    • 60g Butter


    1. To prepare the sugar-cured prawns, bash the lemon grass with a rolling pin to bruise it, then chop into 4 pieces. Mix all the marinade ingredients in a bowl and leave refrigerate in an airtight container for 24 hours. When you’re ready to cook them, rinse the prawns and pat dry.
    2. To make each omelette, whisk two eggs in a small bowl with 1/2 tsp smoked chilli sambal. The sambal provides the seasoning, so avoid the urge to add any salt.
    3. Heat a knob of butter in an omelette pan over a moderate heat and, when it begins to sizzle, add 6 prawn halves. Toss these in the pan until almost cooked, then pour the egg mixture in. Swirl the pan once or twice then reduce the heat. Sprinkle over 3 green chilli rounds and a small handful of salad onions. When the eggs look almost cooked, use a heatproof spatula to fold the omelette in half. Slide onto a plate and keep warm while you repeat the process.
    4. To serve, garnish the omelette with the coriander leaves and 1 tsp smoked chilli sambal

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    Drinks recommendation

    This brilliant riesling has hints of sweetness, minerality and spice. It’s a wonderful match for Asian flavours,
    such as chilli, lemon grass and fish sauce.
    Dr Loosen Ürziger Würzgarten Riesling
    Kabinett 2008 Mosel-Saar-Ruwer, Germany.Bin 47615


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