Fresh Prawn Omelette with Herb Salad
Fresh Prawn Omelette with Herb Salad
Enjoy this quick and easy Asian recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
  • 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
  1. Crack eggs into a bowl and whisk until slightly fluffy. Season with touch of salt
  2. Remove tails off prawns, and cut roughly into bite sized pieces (if prawns are small, leave them whole)
  3. Season prawns with touch of salt
  4. Heat a non-stick pan with oil. When hot, sautee prawns until nearly cooked. This should only take 1 min on high heat
  5. Remove prawns from pan, and set aside
  6. In the same pan, add a touch of oil, and pour in eggs
  7. Swirl to coat the pan, and gently cook, lifting the edges as you go
  8. When eggs are 1/3 cooked, scatter prawns all over, and begin forming omelette
  9. Just before plating, assemble herb salad. Roughly chop cilantro and shiso leaves. Leave mint and basil whole
  10. In a small bowl, combine fish sauce, juice of 2 limes, sugar, chopped red chilli
  11. Lightly dress the herbs with sauce
  12. Plate the omelette, drizzle omelette with sweet soy, and top with herb salad

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