If you love Asian flavours and are looking for something light but tasty for lunch, then try this recipe. The thin omelette is the perfect wrapping to the honey soy flavoured prawns and vegetables.
The inclusion of the beansprouts really adds a lot of texture to the dish. If you aren’t a fan of beansprouts then you could also use sliced water chestnuts or even baby corn spears instead.
This cooks quickly but I do think it is probably easiest to use a wok for the filling and a crepe pan (or small frying pan) for the omelette.
Ingredients – serves 2 for lunch:
- drizzle of vegetable oil
- approx 150g/5 oz frozen peeled cocktail prawns
- 2 spring (green/salad) onions, finely sliced
- 2 tbsp soy sauce
- 1 tbsp honey
- 3 eggs
- 2 handfuls beansprouts
- fresh coriander (cilantro) leaves, optional, to serve
- Add the oil to the wok and place over a high heat on your stovetop. Add the prawns, about a third of the spring onion, plus the soy sauce and honey. Cook, tossing regularly, until the prawns are heated through.
- Add the beansprouts to the wok and toss, then turn the heat down to low whilst you make your omelettes.
- Add a third of the spring onion to the eggs and whisk to combine.
- Place a non-stick crepe or omelette pan on a medium heat then add half the eggs to form a thin layer on the pan. Cook until set then place on a plate and repeat with the remaining eggs.
- Drain any liquid from the wok and then divide the prawn and beansprout mixture between the two omelettes. Top with the remaining spring onion then fold to enclose the filling.
- Serve decorated with fresh coriander leaves, if you have them.