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23p/100mlThis fragrant, Vietnamese-inspired dish makes a great brunch, lunch or speedy supper.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
Pile the prawns and vegetables onto the omelettes. Scatter with coriander (if using) and serve.
Leftovers: beansprouts
Make sure your beansprouts are fully cooked through before eating. Add to stir fries, salads and noodle soups for savoury crunch.
Typical values per serving when made using specific products in recipe
Energy | 2,234kJ/ 536kcals |
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Fat | 35g |
Saturated Fat | 8.2g |
Carbohydrates | 9.4g |
Sugars | 8.4g |
Fibre | 3.4g |
Protein | 44g |
Salt | 4g |
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£3.75/kg0 added
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80pPrice per unit
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£4.50Price per unit
£3/100g0 added
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£1.95Price per unit
£1.30/100ml0 added
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80pPrice per unit
32p/10g