Prawn Omelette with Bean Sprout Salad

By Bernadette Hendry

Theme

Fast & Fab

Cuisine

Thai

Ingredients

Omelette:

• 8 green prawns (peeled)
• 1 tbsp rice flour
• 1 tbsp vegetable oil
• 4 eggs
• 1 ½ tsp Squid Brand fish sauce
• ½ tsp palm sugar
• 2 spring onions (finely sliced)
• Pinch salt & White Pepper

Salad:

• 1 carrot (shredded)
• 80g bean sprouts
• 2 spring onions (sliced)
• 125g cherry tomatoes (halved)
• 1 sprig coriander (chopped)
• 1 sprig mint (chopped)

Dressing:

• 1 tbsp Squid Brand fish sauce
• 1 tbsp sugar
• 1 tsp lime juice

To serve:

• Red Chilli (sliced)
• Crispy Fried Shallots
• Lee Kum Kee Chili Oil
• Mint and Coriander (chopped)

Method

Salad:

1. Place salad ingredients in a bowl. Whisk dressing ingredients until sugar is dissolved then pour over salad. Toss to combine.

Omelette:

1. Place prawns and rice flour in a plastic zip lock bag. Season. Toss to coat the prawns.
2. Combine the eggs, spring onions sugar and fish sauce. Whisk together.
3. Heat oil on a medium-high heat. Add prawns and fry until almost cooked. Reduce heat a tad and add egg mixture.
4. Cook for a few minutes until the edges are firm and the centre is almost set, then fold over. Cook for another minute or so. Cut into slices.

To serve:

1. Place salad on plates. Top with warm omelette slices. Drizzle with a little Lee Kum Kee Chili Oil. Sprinkle with fried shallots, fresh chilli and herbs.

Serves 2

Products Used

SQUID BRAND FISH SAUCE 300ML