Fresh Prawn Omelette with Herb Salad



INGREDIENTS
·        4 Eggs
·        6-8 Prawns (depending on size)
·        1 tablespoon Sweet soy
·        3 stalks Cilantro
·        3 large Shiso leaves
·        2 stalks Mint (about 10 leaves)
·        2 stalks Vietnamese or Thai basil
·        1 Red chilli
·        2 teaspoons Fish sauce
·        2 Limes
·        2 teaspoons Sugar
·        Oil

METHOD

Ø  Crack eggs into a bowl and whisk until slightly fluffy. Season with touch of salt
Ø  Remove tails off prawns, and cut roughly into bite sized pieces (if prawns are small, leave them whole)
Ø  Season prawns with touch of salt
Ø  Heat a non-stick pan with oil. When hot, sautee prawns until nearly cooked. This should only take 1 min on high heat
Ø  Remove prawns from pan, and set aside
Ø  In the same pan, add a touch of oil, and pour in eggs
Ø  Swirl to coat the pan, and gently cook, lifting the edges as you go
Ø  When eggs are 1/3 cooked, scatter prawns all over, and begin forming omelette
Ø  Just before plating, assemble herb salad. Roughly chop cilantro and shiso leaves. Leave mint and basil whole
Ø  In a small bowl, combine fish sauce, juice of 2 limes, sugar, chopped red chilli
Ø  Lightly dress the herbs with sauce

Ø  Plate the omelette, drizzle omelette with sweet soy, and top with herb salad

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