Chinese prawn omelette
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Everyone should have a reliable omelette recipe they can turn to when short on time. This works brilliantly at any time of day, and at any time of year.
Ingredients
Chicken stock cube(s)
½ cube(s), to make 170ml
Oyster sauce
1 tablespoon(s)
Soy Sauce
1 tablespoon(s), dark
Mirin
1 tablespoon(s)
Cornflour
2 teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
King Prawns, Raw
100 g, peeled and deveined
Egg, whole, raw
2 medium, raw, lightly beaten
Spring Onions
2 medium, trimmed and thinly sliced to serve
Root Ginger
1 inch slice(s), cut into matchsticks
Instructions
1
In a jug, whisk together 170ml hot chicken stock made with the 1⁄2 stock cube, and the oyster sauce, dark soy sauce and mirin. Put the cornflour in a small bowl and stir in enough of the sauce mixture to form a smooth paste. Mix the paste into the sauce mixture, then pour it into a small pan. Bring to a simmer and cook for 1-2 minutes, until thickened and slightly reduced.
2
Meanwhile, mist a nonstick frying pan with cooking spray and stir-fry the prawns for 2 minutes over a medium heat. Pour over the eggs and cook for 3-4 minutes, swirling the pan occasionally, until the prawns are cooked through and the eggs set.
3
Slide the omelette onto a plate, spoon over the sauce and serve garnished with spring onions, ginger and freshly ground black pepper.
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