Crispy Thai Omelette with Red Curry Prawn

Method

1. Cut cucumber into slices and drain 2 tbsp pickled carrot and place on the serving plate ready for later. Chop the spring onion and red chilli and wash the basil ready to garnish the dish later.
2. In a measuring jug whisk 2 eggs, 1 tsp fish sauce and 5 drops of lemon juice.
3. In a small bowl mix 1tsp Valcom Thai red curry paste, 0.5 tsp sugar, 0.5 tsp fish and 1tsp oil in a small bowl. Mix through the prawns to coat in this curry mix. Cook this in a non-stick pan until prawns are just cooked (approximately 1-2 min on each side). Set aside for serving on the omelette later.
4. Heat 1/2 cup of cooking oil in a small (15cm wide) saucepan over high heat until smoking. Once smoking hot, drizzle the egg mixture (from the measuring jug) into the oil. This helps make the crunchy grooves and pockets of the omelette. It will froth and expand as it is added. Turn heat down to medium so omelette doesn’t burn. Cook until golden and crunchy on the bottom (approximately 4 minutes) and then use a large draining spoon to carefully turn and crispy the other side. Alternatively if it is hard to turn, you can push the omelette aside slightly and spoon hot oil over the top to cook it. Once cooked, place omelette carefully onto a metal rack or sieve to drain excess oil.
5. While the omelette is cooking, you can heat through your precooked rice in the microwave for 1 min (or as per packet instructions) and spoon onto the serving plate with the vegetables.
6. Place the omelette on the serving plate and top with the cooked prawns. Add basil leaves, chilli and sriracha to your taste. Enjoy straight away while it is hot and crunchy!