Prawn & beansprout omelette baguette Recipe

Nutrition facts (per portion)

By 2021-06-25

Prawn & beansprout omelette baguette is a Quick summer recipe for 2 people, takes only 5 mins; recipe has eggs, fish sauce and oil.

Coriander - small pack coriander, leaves picked
Garlic Clove - 1 garlic clove, crushed
Red Chilli - 1 small red chilli, finely sliced
Spring Onion - 2 spring onions, finely sliced
Carrot - 2 carrots, cut into ribbons with a vegetable peeler
Sugar - 2 tsp soft brown sugar
Lime - 1 lime, juiced
Oil - 1 tbsp oil
Baguette - 1 baguette, cut in half and each half split down the middle (or 2 small baguettes)
Fish Sauce - 1 tsp fish sauce
Prawns - 12 large cooked, peeled prawns
Beansprouts - handful beansprouts, blanched
Eggs - 4 eggs

Whisk the eggs with the fish sauce and a splash of water. Mix all the ingredients for the dressing in a bowl.
Heat the oil in afrying pan, add the spring onions and fry briefly, then add the prawns and toss together. Scrape them to one side of the pan and pour in the egg mixture, then shake the pan so it runs into all the gaps. Fry until the base starts to brown, then scatter over the beansprouts, chilli and most of the coriander. Spoon over the dressing. Flip the thin side of the omelette over the side with all the filling and slide it onto a plate, then cut into quarters and divide between the baguette pieces. Finally, add the carrot and the remaining coriander leaves.