Kimchi prawn omelette

Name: Kimchi prawn omelette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 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; 180 g extra large raw king prawns; 1 tsp Cooks' Ingredients Kimchi Paste; 175 g beansprouts

A dash of spicy sour kimchi paste adds a delicious twist to this classic prawn omelette. Tuck into it for lunch or dinner, and get one of your five a day whilst you're at it.

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Serves2
CourseLunch
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

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
180g extra large raw king prawns
1 tsp Cooks' Ingredients Kimchi Paste
175g beansprouts

Method

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.
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).
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.