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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.

Ingredients:

  • 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)

Directions:

  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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