Prawn and Spring Onion Omelette
Photography by Manja Wachsmuth.
Serves: 4
INGREDIENTS
8 eggs
1 tablespoon soy sauce
handful coriander, chopped
Filling
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 cup bean sprouts
1 cup grated carrot
3 spring onions, thinly sliced
1 clove garlic, crushed
1 long red chilli, seeded and finely chopped
300 grams raw peeled prawns, roughly chopped
sea salt and freshly ground pepper
To serve
hot cooked rice
picked coriander leaves
sweet chilli sauce
oyster sauce
METHOD
Preheat the grill to its highest setting.
Filling: Heat both the oils in a 30 cm non-stick sauté pan and add the bean sprouts, carrot, spring onions, garlic, chilli and the prawns. Season and cook over a high heat, stirring constantly, until the prawns just start to turn pink.
Lightly beat the eggs, soy sauce and coriander in a bowl and season. Tip into the pan, swirling the eggs through the vegetables. Gently move the eggs around with a fork, lifting the edges to allow the liquid egg to run underneath. When the eggs are three quarters set place under the grill for 1-2 minutes until golden and cooked.
To serve: Place the hot rice into bowls. Slide the omelette onto a board and cut into strips. Place on top of the rice with a few coriander leaves. Serve with bowls of sweet chilli sauce and oyster sauce on the side.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.