Stir-fried garlic prawn omelettes
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The classic omelette is now filled with fresh Asian greens and prawns drizzled with oyster sauce.
Ingredients
Canola oil
1½ tbs
Raw peeled prawns
325 g, deveined, quartered
Chinese cabbage (wombok)
250 g, (1/2 small cabbage) finely shredded
Fresh coriander
½ cup(s), leaves
Egg(s)
8 medium
Sesame oil
½ tsp
Oyster sauce
2 tbs
Instructions
1
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.
2
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.
3
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.
4
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.
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