- 8 eggs
- 3 teaspoons fish sauce
- 80g butter
- 80ml (1/3 cup) peanut oil
- 24 green king prawns, peeled, cleaned (see notes)
- 1 red onion, finely chopped
- 1 large carrot, cut into julienne (matchsticks)
- 2 spring onions, thinly sliced on the diagonal
- 2 long red chillies, seeded, cut into julienne
- 1 cup loosely packed coriander leaves
- 2 limes, juiced
- 2 cloves garlic, crushed
- 1 tablespoon fish sauce
- 1 tablespoon caster sugar
- 1 long red chilli, seeded, finely chopped
- You will need an 18cm non-stick frying pan.
- Step 1To make dressing, whisk all ingredients in a small bowl until combined. Makes 180ml (3/4 cup).
- Step 2To make omelettes, place eggs, fish sauce and 2 tablespoons cold water in a bowl, then whisk until combined.
- Step 3Heat 1 tablespoon oil and 20g butter in a frying pan over medium–high heat. Add 6 prawns and one-quarter of the onion, and cook, tossing occasionally, for 2 1/2 minutes or until prawns are pink. Using a ladle, add one-quarter of the egg mixture. Season with salt and pepper. Cook for 5 minutes or until omelette is set and prawns are just cooked through. Transfer omelette to a plate and cover loosely with foil to keep warm. Repeat 3 more times with remaining oil, butter, prawns, onion and egg mixture.
- Step 4Place carrot, spring onions, chillies and coriander in a bowl with half the dressing, and toss well to combine.
- Step 5Divide omelettes among plates and top with salad mixture. Drizzle with remaining dressing to serve.
- Low carb
- Low sugar
- Lower gi
For a more substantial salad, add mint leaves, snow-pea sprouts and bean sprouts.
To peel prawns, first remove the head. Peel the shells with the legs, and, if removing the tail, squeeze it and pull it gently from the body. To remove the digestive tract, using a sharp knife, score down the back to expose the dark ‘vein’ and pull it out (this is frequently described as ‘deveining’). To remove the digestive tract without cutting along the back of the prawn, carefully pull out the vein through the opening at the head.
- Author: Dominic Smith
- Image credit: Brett Stevens
- Publication: Taste.com.au