Thai-style Omelette with Prawns

Ingredients

500 g Australian raw prawns, peeled, deveined
1 Tbs Thai chilli jam
375 g packet traditional stir-fry vegetables
8 free-range eggs, lightly whisked
1/4 cup (60mL) oyster sauce

Method

Heat a wok or large deep frying pan over high heat. Spray with olive oil spray. Add the prawns and stir-fry for 2 minutes. Add the chilli jam and stir-fry for 30 seconds or until prawns are coated in sauce and just cooked through. Transfer to a heatproof bowl.

Spray wok or pan with olive oil spray. Add vegetables and stir-fry for 2-3 minutes or until the vegetables are just tender. Return the prawns to the wok or pan with 1 tablespoon water and stir-fry for 1 minute or until well combined. Transfer the prawn mixture to a large heatproof bowl.

Whisk egg and 2 tablespoons water in a jug. Season. Wipe the wok or pan clean with paper towel. Place over medium heat. Spray with olive oil spray. Pour one-quarter of the egg mixture into the wok or pan and swirl to coat the base. Cook for 1 minute or until the egg mixture is almost set. Transfer the omelette to a serving plate. Repeat, in 3 more batches, with remaining egg mixture.

Spoon the prawn mixture onto one side of each omelette. Fold over the other side to partially enclose filling. Drizzle with the oyster sauce to serve.

Credits: Coles

Photo Credits: Coles