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Kimchi prawn omelette
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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 pack extra large raw king prawns
1-1½ tsp Cooks’ Ingredients Kimchi Paste
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:
1 of your 5 a day; low in saturated fat.
This recipe was first published in August 2019.