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Open-Faced Prawn Omelette

Open-Face Prawn Omelette Recipe

To minimize a dried surface & unsightly bubbles on the omelette, use a lower heat when steaming the omelette and take care not to overcook the omelette.


  • 6 medium tiger prawns de-shelled, de-veined & diced; approx. 75g after prep
  • 1 tsp sesame oil
  • 1/8 tsp salt
  • 2 dashes white pepper
  • 2 eggs
  • 1 tbsp diced carrot use a veg. peeler to shave a few slices, stack them and diced
  • 1 tbsp chopped spring onions (green part)
  • 1 tsp light soy sauce
  • 1/2 tbsp cooking oil
  • 1 tbsp chopped coriander to garnish

You also need:

  • a 28cm wok pan (or similar dimensions)


  1. Marinade diced prawns with sesame oil, salt and white pepper for at least 15 minutes in the fridge.
  2. Prepare egg mixture. Add eggs, carrot, spring onions & soy sauce to a bowl. Whisk to combine.
  3. Make the omelette. Heat oil in a wokpan. Add diced prawns and stir fry until they are just cooked. Spread them out on the wok and pour egg mixture over the prawns. When the egg is semi-set, lower heat to medium low, cover with lid and steam the egg until it is just set, about 2 minutes. Serve the omelette whole by sliding it onto a serving plate, or cut the omelette into bite-sized servings when it is cooled. Garnish with coriander.
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2 comments on “Open-Faced Prawn Omelette”

  1. Haha, I can finish the entire omelette, so no need to slice into pretty pieces for me…lol

  2. I too can easily finish the whole portion! Looks really flavourful and beyond delicious.

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