Stir-fried garlic prawn omelettes
3 - 7
PersonalPoints™ per serving
The classic omelette is now filled with fresh Asian greens and prawns drizzled with oyster sauce.
325 g, deveined, quartered
Chinese cabbage (wombok)
250 g, (1/2 small cabbage) finely shredded
½ cup(s), leaves
- Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Stir-fry prawns for 2 minutes or until just cooked through. Transfer to a bowl.
- Heat 1 teaspoon oil in same pan over medium-high heat. Stir-fry wombok for 2 minutes or until wilted. Transfer to bowl with prawns. Add coriander and toss gently to combine. Cover to keep warm.
- Whisk eggs and sesame oil in a large jug until combined. Heat 1 teaspoon oil in same pan over high heat. Add one-quarter of the egg mixture and swirl to thinly coat base. Cook for 1 minute or until just set. Remove to a board. Repeat with remaining egg mixture and oil to make 3 more omelettes.
- Place omelettes on warm serving plates. Place one-quarter of the prawn mixture along the centre of each omelette. Fold to enclose filling. Drizzle omelettes with oyster sauce to serve.
SERVING SUGGESTION: Steamed broccolini, green beans and baby corn.