Prawn & beansprout omelette baguette

Quick summer recipe for 2 people, takes only 5 mins; recipe has eggs, fish sauce, oil, spring onion, prawns, beansprouts, red chilli, coriander, carrot, baguette, lime, garlic clove, fish sauce and sugar.

Prawn & beansprout omelette baguette

Prawn & beansprout omelette baguette

Recipe by Chef Soomro Course: Quick summer


Prep time

15 mins


  • 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


  1. Whisk the eggs with the fish sauce and a splash of water. Mix all the ingredients for the dressing in a bowl.
  2. 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.