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Kimchi prawn omelette
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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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.
Nutritional
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
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