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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,593kJ/ 381kcals |
|---|---|
Fat | 20g |
Saturated Fat | 4.4g |
Carbohydrates | 10g |
Sugars | 8.3g |
Fibre | 7.4g |
Protein | 37g |
Salt | 1.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
