Stir-fried garlic prawn omelettes
The classic omelette is now filled with fresh Asian greens and prawns drizzled with oyster sauce.
Raw peeled prawns
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.