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    Kimchi prawn omelette

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    Kimchi prawn omelette

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2


    4 British Blacktail Large Free Range Eggs
    1 tsp toasted sesame oil
    1 tsp reduced salt soy sauce
    4 salad onions, sliced
    2 tsp sunflower oil
    ½ pointed spring cabbage, shredded
    1 lime
    180g pack extra large raw king prawns
    1-1½ tsp Cooks’ Ingredients Kimchi Paste
    175g beansprouts 


    1. Beat the eggs, sesame oil and soy with a fork, then stir in the salad onions. Heat a nonstick 20cm frying pan over a medium heat with ½ tsp sunflower oil. Add half the egg mixture and cook, swirling to coat the base, for 3-4 minutes until set. Transfer to a plate and cook the second omelette in another ½ tsp sunflower oil.

    2. Meanwhile, in a large frying pan set over a high heat, add another ½ tsp sunflower oil. Fry the cabbage for 3-4 minutes until lightly charred, then squeeze over the juice of half the lime. Pile onto the omelettes (or set aside on a plate if they’re not ready).

    3. Add the remaining ½ tsp sunflower oil to the pan and fry the prawns – until thoroughly cooked, pink and opaque – kimchi paste and beansprouts over a high heat for 4-5 minutes. Pile on top of the cabbage and serve immediately with the remaining half lime cut into wedges.

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