Prawn Omelette

(pic: anncoojournal)

Ingredients :

2 tbsp oil
3 cloves garlic, chopped
2 stems lemon grass (white part only), finely chopped
2 coriander roots, finely chopped
1-2 tsp chopped red chilies
500 gr small raw prawns, shelled
3 spring onions, chopped, plus quarter cup shredded, to garnish
half tsp black pepper
1 tbsp fish sauce
2 tsp soft brown sugar
4 eggs
2 tbsp water
2 tsp fish sauce
coriander sprigs, to garnish
chili sauce, for serving



How To Make :

1. Heat half the oil in a large wok or heavy-based pan. Add garlic, lemon grass, coriander root, and chilies to wok and stir over medium heat for 20 seconds. Add prawns to wok and stir-fry until prawns change color. Add chopped spring onions, pepper, fish sauce and brown sugar to the wok ; toss well and remove from the wok.

2. Beat the eggs, water and fish sauce in a bowl until mixture is foamy. Add remaining oil to wok and swirl around to coat the sides. Heat the wok and, when it is very hot, pour in the egg mixture and swirl the mixture around the wok. Allow mixture to set on the underneath edges, frequently lifting the edges once set, and tilting the wok a little to let the unset mixture run underneath. Repeat this process until the omelette is nearly set.

3. Place three-quarters of the prawn mixture in the center of the omelette and fold in the sides of the omelette  to form a square, overlapping the sides a little, or simply fold omelette in half. Slide omelette onto a serving plate and place remaining prawn mixture on the top. Sprinkle with the shredded spring onions. Garnish with coriander ;  serve with chili sauce and steamed rice.

*Serves 2-4
(Source : Asian Book)