XO sauce is a deeply savoury, spicy seafood sauce used widely in Chinese cuisine. As storecupboard ingredients go, this one packs a punch, and a spoonful goes a long way. Few ingredients here, so you’ll be surprised how delicious and quick this recipe is.
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Serves
1
Egg
Spring Onion
Butter
Raw Prawn
XO Sauce
Salt
Black Pepper
Serves
1
Egg
Spring Onion
Butter
Raw Prawn
XO Sauce
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Crack the eggs into a bowl and beat them well with a fork or whisk until the yolks and whites are fully combined. Season well with a pinch of salt and plenty of black pepper.
Step 2.
Thinly slice and separate the spring onions into green and white parts. Add half the spring onion greens and a pinch of salt to the beaten eggs.
Step 3.
Heat half the butter in a medium or large non-stick frying pan over a medium heat. Once the butter is foaming, add the prawns and spring onion whites. Cook for 30 seconds, stirring until the prawns are opaque, turning pink and almost cooked through. Stir the XO sauce through and cook for 30 seconds until the prawns are fully cooked through.
Step 4.
Pop the cooked prawn mixture onto a plate and wipe out the pan. Heat the remaining butter in the pan over a medium-high heat and, once the butter is foaming, pour the egg mixture into the pan.
Step 5.
As the omelette begins to set around the edges, use a spatula to gently lift the edges and tilt the pan, all the while slightly shaking the pan to let the uncooked egg flow to the edges. Cook this way for around 1-2 mins.
Step 6.
Once the omelette is mostly set but still slightly runny on top, scatter the prawn mixture on top and carefully fold the other half over.
Step 7.
Slide the omelette onto a plate, season well to taste with salt and plenty of black pepper, then top with the remaining spring onion greens.
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Notes (1)
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Rebecca M.
4 months ago
Bloody yum!!! 😋
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