Prep 15 mins
Cook 10 mins
This from the local paper the West Australian and makes for a nice weekend breakfast or brunch or light meal. Though I made it without mint or coriander. I made as one large omelette and divided.
- 5 eggs
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon garlic (crushed or minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons vegetable oil
- 10 king prawns (shrimp cooked, peeled and deveined)
- 1⁄2 cup mint leaf
- 1⁄2 cup coriander leaves
- 1 cup bean sprouts
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- Lightly combine eggs, sesame oil, soy sauce, garlic and ginger.
- Heat a medium frypan to hot and add the vegetable oil.
- Add the egg mixture and give it a few good stirs to move the set mixture of the base.
- When almost set, arrange the prawns down the middle.
- Remove from the heat and then add the herbs and the sprouts. Fold the omelette and slide on to a serving plate.
- Combine the oyster and the soy sauce and drizzle it over the omelette.
This was OK but I wish I'd also made it without the mint or coriander, while I like both it really was just too much and overpowered it. The actual omelette was great so it would have so many great possibilities and I think a light sweet & sour sauce would work really well over the top as well.
LOVED IT! Made some changes though.. I first sauteed the prawns in a pan till just cooked, transferred them onto a plate, then in the same pan with a bit more oil, added 1 roughly chopped onion with ginger and garlic and fried till lightly caramelised and then added in the egg mixture (made 1 BIG omelette!). For garnish, I sprinkled 1 tbsp of chopped coriander leaves (did not use mint) and 1 tbsp of finely chopped spring onion (since I couldn't get hold of bean sprouts this time). Thank you for sharing your recipe. Definitely a keeper.