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Asian-style prawn omelettes
Asian-style prawn omelettes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Create a delectable dish by wrapping prawns, asparagus, and baby corn in a golden egg shell for a speedy and delicious meal option.
Ingredients:
  • 60ml oyster sauce
  • 60ml soy sauce
  • 60ml sherry
  • 2.50 gm caster sugar
  • 60ml sesame oil
  • 500g prawn
  • 120g pkt fresh baby corn, halved lengthways
  • 1 bunch asparagus, halved widthways, then lengthways
  • 6 green onions, cut into 8cm pieces, plus extra, thinly sliced, to serve
  • 12 eggs, lightly beaten
  • 100g bean sprout
Instructions:
  • Combine sauces, sherry, and sugar by whisking them together. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook prawns for 2 minutes per side until cooked through. Transfer prawns to a bowl to keep warm. Add another 1 tablespoon of oil to the pan. Cook corn, asparagus, and onions for 1-2 minutes until tender. Pour in the sauce mixture and cook for an additional minute. Remove from heat and strain over a bowl to reserve the sauce.
  • Combine prawns with fresh vegetables. Heat 1 teaspoon of oil in a small non-stick frying pan (18cm base) over high heat until smoking. Test the pan's heat by adding a small amount of beaten egg - if it bubbles and cooks right away, it's ready to use.
  • Pour a fourth of the beaten egg into the hot pan. Use a wooden spatula to scramble the egg until it begins to cook but remains slightly runny to coat the bottom of the pan. Continue cooking for another 1-1 1/2 minutes or until fully cooked.
  • Take the pan off the heat. Gently tap to loosen the omelette, then tilt towards a warm plate and shake to slide the omelette to the edge of the pan. Spread 1/4 of the filling and 1/4 of the bean sprouts over half of the omelette, then slide it onto the plate, folding the omelette in half. Repeat these steps with the remaining ingredients. Serve with a drizzle of reserved sauce and sprinkled with extra onions.

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