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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This from the local paper the West Australian and makes for a nice weekend breakfast or brunch or light meal. Though I made it without mint or coriander. I made as one large omelette and divided. Ingredients:
5 eggs |
1 teaspoon sesame oil |
1 tablespoon soy sauce |
1 tablespoon garlic (crushed or minced) |
1 tablespoon ginger (minced) |
2 tablespoons vegetable oil |
10 king prawns (shrimp cooked, peeled and deveined) |
1/2 cup mint leaf |
1/2 cup coriander leaves |
1 cup bean sprouts |
2 tablespoons oyster sauce |
1 tablespoon light soy sauce |
Directions:
1. Lightly combine eggs, sesame oil, soy sauce, garlic and ginger.
2. Heat a medium frypan to hot and add the vegetable oil.
3. Add the egg mixture and give it a few good stirs to move the set mixture of the base.
4. When almost set, arrange the prawns down the middle.
5. Remove from the heat and then add the herbs and the sprouts. Fold the omelette and slide on to a serving plate.
6. Combine the oyster and the soy sauce and drizzle it over the omelette.
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