Waitrose and Partners
Kimchi prawn omelette

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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  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  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.


Typical values per serving when made using specific products in recipe


1,593kJ/ 381kcals



Saturated Fat












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