Asian prawn and sprout omelette
Reduced salt soy sauce
2 individual, finely chopped, plus extra to serve
Cooked peeled prawns
300 g, halved lengthways
2 cup(s), (140g)
Salad, mixed vegetable, Indonesian restaurant-style
1 x 3 second spray(s)
- Whisk eggs, soy sauce and sesame oil in a medium bowl until combined.
- Heat a medium frying pan over medium heat and lightly spray with oil. Pour half egg mixture into pan, using a tilting and swirling motion to spread egg over base of pan. Top half of the omelette with half of the shallots, prawns, bean sprouts and Asian salad mix. Using an egg lifter flip the other side of omelette over to enclose filling. Transfer to a plate. Repeat with remaining ingredients to make another omelette.
- To serve, cut in half and drizzle with dressing from the salad kit.