Thai Prawn Omelette

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Thai Prawn Omelette

Recipe By Michael Weldon

Ingredients

Omelette

  • 2 tbs rice flour

  • 2 tbs potato starch

  • 1 tbs fish sauce

  • ½ tsp white pepper

  • 2 kaffir lime leaves, finely sliced

  • 2 coriander sprigs, sliced thinly

  • 1 Coles birdseye chilli, sliced thinly 

  • 4 eggs

  • 100 g prawn tails, diced 

  • 1 cup extra virgin olive oil

Garnish

  • ½ bunch coriander, leaves picked

  • ½ bunch Coles Thai basil, leaves picked

  • ½ bunch Coles Vietnamese mint, leaves picked

  • 1 red chilli, sliced

  • 1 green chilli, sliced

  • 1 kaffir lime leaf, sliced thinly

Method

  • In a mixing bowl mix the flour and starch with ½ - ¾ cup of water, mix until smooth, at this stage it the batter should be thin like a crepe batter. Add the fish sauce and eggs. Add in chilli, kaffir lime, prawns, coriander and a dash of white pepper. Mix the egg batter until evenly combined.

  • In a wok over a medium heat warm the oil until hot, pour in the omelette mixture and fry. Fry for 4 - 5 minutes until the omelette is crispy on the base and sides, pour off any excess oil. Carefully with a spatula flip the omelette and cook the other side for a couple of minutes until just set.

  • Once cooked, slide the omelette onto a plate. Top with the herbs and chilli, serve straight away whilst hot and crispy. 

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