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Asian prawn omelette

Asian prawn omelette

Total Time
20 min
10 min
10 min


Vegetable mix, non-starchy, fresh

250 g, (stir-fry vegetable packet)

Raw peeled prawns

300 g, frozen, peeled, tails intact, thawed

Oyster sauce

2 tbs

Sambal oelek

2 tsp


8 medium

Sesame oil

1 tbs


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a wok with oil and heat over high heat. Stir-fry vegetables for 2 minutes. Add prawns and stir-fry for 2-3 minutes or until vegetables are just tender and prawns are cooked through. Add sauce, sambal and 2 tablespoons water and stir-fry for 30 seconds. Transfer to a bowl.
  2. Whisk eggs and 2 tablespoons water in a jug until combined. Season with salt and pepper. Clean wok and heat over medium heat. Add 1 teaspoon of oil and heat for 10 seconds. Pour ¼ of egg mixture into wok, tilting wok to form a thin, round omelette. Cook for 1 minute or until egg is almost set. Spoon ¼ of vegetable and prawn mixture into centre of omelette. Using a spatula, fold four sides of omelette over to enclose filling. Press omelette firmly with spatula and cook for 30 seconds or until golden brown. Gently transfer omelette to a plate. Cover to keep warm. Repeat with remaining oil, egg and vegetable mixture to make four omelettes. Serve with lime wedges.


SERVING SUGGESTION: Mixed Asian salad leaves tossed with bean sprouts. TIPS: We used a superfoods stir-fry mix with shredded carrot, red cabbage, wombok, kale and broccoli stem. Find it in the fruit and veg department of most major supermarkets.