Prawn and Spring Onion Omelette
Photography Manja Wachsmuth.
Serves: 4
INGREDIENTS
8 eggs
1 tablespoon soy sauce
handful coriander, chopped
Filling
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 cup bean sprouts
1 cup grated carrot
3 spring onions, thinly sliced
1 clove garlic, crushed
1 long red chilli, seeded and finely chopped
300 grams raw peeled prawns, roughly chopped
sea salt and freshly ground pepper
To serve
hot cooked rice
picked coriander leaves
sweet chilli sauce
oyster sauce
METHOD
Preheat the grill to its highest setting.
Filling: Heat both the oils in a 30 cm non-stick sauté pan and add the bean sprouts, carrot, spring onions, garlic, chilli and the prawns. Season and cook over a high heat, stirring constantly, until the prawns just start to turn pink.
Lightly beat the eggs, soy sauce and coriander in a bowl and season. Tip into the pan, swirling the eggs through the vegetables. Gently move the eggs around with a fork, lifting the edges to allow the liquid egg to run underneath. When the eggs are three quarters set place under the grill for 1-2 minutes until golden and cooked.
To serve: Place the hot rice into bowls. Slide the omelette onto a board and cut into strips. Place on top of the rice with a few coriander leaves. Serve with bowls of sweet chilli sauce and oyster sauce on the side.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.