The classic omelette gets a gorgeous makeover in this Asian inspired recipe made with prawns and chicken.
Ingredients
6 eggs
2 spring onions, finely sliced
1 tablespoon grated ginger
1 tablespoon salt reduced soy
1/4 cup vegetable oil
300g uncooked prawn meat
1 cup shredded bbq chicken
1 carrot, peeled and grated
1 cup of bean spouts
1/2 cup coriander leaves
1/2 cup Vietnamese mint
2 tablespoons oyster sauce
Method
Add eggs, spring onion, grated ginger and soy to a medium bowl. Whisk with a fork until combined
Roughly chop the prawn meat, shred the bbq chicken, grate the carrot, and have your other ingredients ready for cooking
Heat 1tablespoon of the oil in a wok, until the surface shimmers with heat. Add prawn meat and stir-fry for about 1 minute. Add chicken and carrot, stir, for another 30 seconds then set aside in a bowl
Clean and heat wok again, adding 1 tablespoon of oil. Pour in half of the egg mixture, move the mix left to right with a fork, then leave to cook in the bottom of the wok for 30 seconds without stirring. Sprinkle in half of the prawn mix herbs and bean sprouts
Using a spatula, fold egg mixture over on to itself leave to cook for another 30 seconds, then slide onto a plate to serve with oyster sauce more herbs and sprouts
Repeat this one more time, for the second omelette
