Lemongrass prawn omelette

Lemongrass prawn omelette

This fragrant, Vietnamese-inspired dish makes a great brunch, lunch or speedy supper. 

5 out of 5 stars(1) Rate this recipe
Healthy2 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 4 tsp Essential Sunflower Oil
  • 1 Essential Red Pepper, finely sliced
  • 150g Essential Beansprouts
  • 4 Essential Salad Onions, cut into thin 5cm strips
  • 150g pack Waitrose King Prawns in Coconut, Lemongrass & Lime Leaf
  • 2 tsp Cooks’ Ingredients Nam Pla Fish Sauce
  • ½ lime, juice
  • 4 Waitrose medium British Blacktail Eggs
  • 2 tsp soy sauce
  • ½ tsp toasted sesame oil
  • 1 handful coriander leaves, to serve (optional)

Method

  1. Heat 2 tsp sunflower oil in a large frying pan over a high heat. Add the pepper and stir fry for 2 minutes. Add the beansprouts and cook for another 2 minutes until steaming hot, then add the salad onions and prawns; stir fry for 1 minute until the prawns are piping hot throughout. Add the fish sauce and lime juice, cook for 1 minute more, then take off the heat.

  2. Use a fork to beat together the eggs, soy sauce and sesame oil. Heat 1 tsp sunflower oil in a 20cm nonstick frying pan or omelette pan. Add ½ the egg mixture and swirl in the pan to evenly coat the base. Cook for 3-4 minutes until set, then slide onto a warm plate. Repeat with the remaining oil and egg mixture.

  3. Pile the prawns and vegetables onto the omelettes. Scatter with coriander (if using) and serve.

Cook’s tip

Leftovers: beansprouts

Make sure your beansprouts are fully cooked through before eating. Add to stir fries, salads and noodle soups for savoury crunch.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,234kJ/ 536kcals

Fat

35g

Saturated Fat

8.2g

Carbohydrates

9.4g

Sugars

8.4g

Fibre

3.4g

Protein

44g

Salt

4g

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Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating