A soft egg omelette inspired by Vietnamese cafes stuffed with prawns, spring onions and a tonne of herbs. An incredibly light, fresh and moreish dish.
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Serves
4
Red Chilli
Lime
Spring Onion
Peanut Butter
White Sugar
Soy Sauce
Fish Sauce
Rice Wine Vinegar
Water
Egg
King Prawns
Beansprouts
Mint
Coriander
Salt
Coconut Oil
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Serves
4
Red Chilli
Lime
Spring Onion
Peanut Butter
White Sugar
Soy Sauce
Fish Sauce
Rice Wine Vinegar
Water
Egg
King Prawns
Beansprouts
Mint
Coriander
Salt
Coconut Oil
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Step 1.
Start by slicing your chilli, spring onions and cut one of your limes into wedges.
Step 2.
Place your red chillis (saving some for garnish) in a bowl with your peanut butter, sugar, soy sauce, fish sauce, rice vinegar, the juice from your remaining lime and water. Give it all a good mix until you have a smooth sauce. Set aside until later.
Step 3.
Beat your British Lion eggs in a bowl with 2 tbsp water and a generous pinch of salt.
Step 4.
Heat a large frying pan over a medium-high heat. Add a teaspoon of coconut oil and, once melted, add your prawns. Fry for a minute on one side, then flip over.
Step 5.
Pour your egg mixture into the pan so it forms a thin, even layer. Turn up the heat and cook for a minute, sprinkling in the spring onions as you go.
Step 6.
Tip your omelette onto a plate and open up the middle. Fill it with a handful of coriander, beansprouts, mint and your remaining sliced chillis. Serve up with your dipping sauce and enjoy.
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