Asian-style prawn omelettes

Recipes / Appetiziers

Fold prawns, asparagus and baby corn into a golden egg casing for a quick dinner idea.

Recipe «Asian-style prawn omelettes» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup oyster sauce, 1/4 cup salt-reduced soy sauce, 1/4 cup dry sherry, 1/2 tsp caster sugar, 1/4 cup sesame oil , 12 medium green king prawns, peeled, deveined, 120g pkt fresh baby corn, halved lengthways, 1 bunch asparagus, halved widthways, then lengthways , 6 green onions, cut into 8cm pieces, plus extra, thinly sliced, to serve, 12 eggs, lightly beaten, 2 cups bean sprouts.

Ingredients:

  • 1/4 cup oyster sauce 
  • 1/4 cup salt-reduced soy sauce 
  • 1/4 cup dry sherry 
  • 1/2 tsp caster sugar 
  • 1/4 cup sesame oil 
  • 12 medium green king prawns, peeled, deveined 
  • 120g pkt fresh baby corn, halved lengthways 
  • 1 bunch asparagus, halved widthways, then lengthways 
  • 6 green onions, cut into 8cm pieces, plus extra, thinly sliced, to serve 
  • 12 eggs, lightly beaten 
  • 2 cups bean sprouts 

Instructions

  1. Whisk sauces, sherry and sugar until combined. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add prawns and cook for 2 minutes each side or until just cooked through. Transfer to a bowl and keep warm. Add another 1 tablespoon of oil to pan. Cook corn, asparagus and onions for 1-2 minutes or until just tender. Add sauce mixture and cook for a further minute. Remove from heat. Strain over a bowl, reserving sauce.
  2. Add vegetables to prawns. Heat 1 teaspoon oil in a small (18cm base) non-stick frying pan over high heat until smoking. Pour a little beaten egg into pan - if egg bubbles and cooks immediately, pan is hot enough to use.
  3. Pour 1/4 of egg into hot pan then, using a wooden spatula, scramble until egg starts to cook but is still runny enough to cover base of pan. Cook for a further 1-1 1/2 minutes or until cooked through.
  4. Remove pan from heat. Tap to loosen omelette, then tilt towards a warm plate and shake to slide omelette to edge of pan. Place 1/4 of filling and 1/4 of bean sprouts over 1/2 of omelette, then slide on to plate, folding omelette in half. Repeat steps 2 and 3 with remaining ingredients. Serve drizzled with reserved sauce and scattered with extra onions.