Prawn & beansprout omelette baguette

BBC Good Food - - Easiest Ever -

SERVES 2 PREP 15 mins COOK 5 mins EASY

4 eggs

1 tsp fish sauce

1 tbsp oil

2 spring onions, finely sliced 12 large cooked, peeled prawns hand­ful beansprouts, blanched 1 small red chilli, finely sliced small pack co­rian­der, leaves picked 2 car­rots, cut into rib­bons with a veg­etable peeler

1 baguette, cut in half and each half split down the mid­dle

(or 2 small baguettes)

For the chilli & lime dress­ing

1 lime, juiced

1 gar­lic clove, crushed

2 tsp fish sauce

2 tsp soft brown sugar

1 Whisk the eggs with the fish sauce and a splash of wa­ter. Mix all the in­gre­di­ents for the dress­ing in a bowl.

2 Heat the oil in a fry­ing pan, add the spring onions and fry briefly, then add the prawns and toss to­gether. Scrape them to one side of the pan and pour in the egg mix­ture, then shake the pan so it runs into all the gaps. Fry un­til the base starts to brown, then scat­ter over the beansprouts, chilli and most of the co­rian­der. Spoon over the dress­ing. Flip the thin side of the omelette over the side with all the fill­ing and slide it onto a plate, then cut into quar­ters and di­vide be­tween the baguette pieces. Fi­nally, add the car­rot and the re­main­ing co­rian­der leaves.

GOOD TO KNOW fo­late • fi­bre • 2 of 5-a-day PER SERV­ING 617 kcals • fat 18g • sat­u­rates 4g • carbs 77g • sug­ars 18g • fi­bre 9g • pro­tein 32g • salt 4.0g

week­night treat £1.63 per serv­ing

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