Drizzled with a tangy Asian dressing, this prawn omelette packs a flavour punch.
- 8 eggs
- 3 teaspoons fish sauce
- 80g butter
- 80ml (1/3 cup) peanut oil
- 24 green king prawns, peeled, cleaned (see notes)
- 1 red onion, finely chopped
- 1 large carrot, cut into julienne (matchsticks)
- 2 spring onions, thinly sliced on the diagonal
- 2 long red chillies, seeded, cut into julienne
- 1 cup loosely packed coriander leaves
- 2 limes, juiced
- 2 cloves garlic, crushed
- 1 tablespoon fish sauce
- 1 tablespoon caster sugar
- 1 long red chilli, seeded, finely chopped
- To make dressing, whisk all ingredients in a small bowl until combined. Makes 180ml (3/4 cup).
- To make omelettes, place eggs, fish sauce and 2 tablespoons cold water in a bowl, then whisk until combined.
- Heat 1 tablespoon oil and 20g butter in a frying pan over mediumhigh heat. Add 6 prawns and one-quarter of the onion, and cook, tossing occasionally, for 2 1/2 minutes or until prawns are pink. Using a ladle, add one-quarter of the egg mixture. Season with salt and pepper. Cook for 5 minutes or until omelette is set and prawns are just cooked through. Transfer omelette to a plate and cover loosely with foil to keep warm. Repeat 3 more times with remaining oil, butter, prawns, onion and egg mixture.
- Place carrot, spring onions, chillies and coriander in a bowl with half the dressing, and toss well to combine.
- Divide omelettes among plates and top with salad mixture. Drizzle with remaining dressing to serve.