This recipe is quite easy...except the omelette...I cannot seem to get the hang of cooking a perfect flawless omelette...so...try it anyway, but cook the eggs your way...the best you can.
Serves 4:
About 15 prawns, 1/2 cup coconut milk, 1 tsp turmeric, 6 eggs, 1 spring onion finely chopped, 2 tsp olive oil, 1 shallot thinly sliced, 1 tbsp hoisin sauce, 1 tbsp fish sauce, 1 tsp raw sugar, 2 1/2 cups bean sprouts, 1/3 cup chopped coriander, 1/4 cup chopped basil, 1/4 cup shopped mint
1. Heat olive oil in a sauce pan or wok. Add shallots and cook for a couple of minutes until soft.
2. Add prawns, cook for another 3 minutes until pink, add hoisin and fish sauce, bean sprouts and remove from heat. Correct seasoning;
3. Mix eggs, coconut milk, spring onion and mix well. Season with salt and pepper, divide mixture and make 4 omelettes;
4. Divide omelettes amongst plates and spoon prawn mixture on half of it Top the mixture with the chopped basil, mint and coriander, close the omelette over it and serve;
Easy!
Serves 4:
About 15 prawns, 1/2 cup coconut milk, 1 tsp turmeric, 6 eggs, 1 spring onion finely chopped, 2 tsp olive oil, 1 shallot thinly sliced, 1 tbsp hoisin sauce, 1 tbsp fish sauce, 1 tsp raw sugar, 2 1/2 cups bean sprouts, 1/3 cup chopped coriander, 1/4 cup chopped basil, 1/4 cup shopped mint
1. Heat olive oil in a sauce pan or wok. Add shallots and cook for a couple of minutes until soft.
2. Add prawns, cook for another 3 minutes until pink, add hoisin and fish sauce, bean sprouts and remove from heat. Correct seasoning;
3. Mix eggs, coconut milk, spring onion and mix well. Season with salt and pepper, divide mixture and make 4 omelettes;
4. Divide omelettes amongst plates and spoon prawn mixture on half of it Top the mixture with the chopped basil, mint and coriander, close the omelette over it and serve;
Easy!
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