A soft egg omelette inspired by Vietnamese cafes stuffed with prawns, spring onions and loads of herbs. An incredibly light, fresh and moreish dish.
Ingredients
- 1 chilli
- 2 spring onions
- 2 limes
- 60g smooth peanut butter
- 1 tsp sugar
- 1 tsp fish sauce
- 2 tsp rice vinegar
- 60ml water
- 4 British Lion eggs
- 200g raw king prawns
- 50g beansprouts
- Bunch of mint
- Bunch of coriander
- Salt
- Coconut oil
Method
- Start by slicing your chilli, spring onions and cut one of your limes into wedges.
- Place all your red chillis in a bowl with your peanut butter, sugar, soy sauce, fish sauce, rice vinegar, the juice from your remaining lime and water. Give it all a good mix until you have a smooth sauce. Set aside until later.
- Beat your British Lion eggs in a bowl with 2 tbsp water and a generous pinch of salt.
- Heat a large frying pan over a medium-high heat. Add a teaspoon of coconut oil and, once melted, add your prawns. Fry for a minute on one side, then flip over.
- Pour your egg mixture into the pan so it forms a thin, even layer. Turn up the heat and cook for a minute, sprinkling in the spring onions as you go.
- When the surface of the egg is nearly firm, sprinkle in your bean sprouts and flip your omelette in half so that you have a lovely half moon.
- Tip your omelette onto a plate and open up the middle. Fill it with a handful of coriander, mint and your remaining sliced chillis. Serve up with your dipping sauce and enjoy.
Recipe by www.egginfo.co.uk