"A vi­brant fresh meal made in a flash"

Sunday Herald Sun - Stellar - - On Sunday -


12 eggs 270ml can co­conut milk 1 tsp ground turmeric 2 spring onions, thinly sliced 1 cup (80g) bean sprouts, rinsed ½ cup (50g) mung bean sprouts

or mixed sprouts 100g mixed leaves ½ bunch each mint and co­rian­der,

leaves picked ¼ bunch each Viet­namese mint

and Thai basil, leaves picked 1 red chilli, thinly sliced (op­tional) 2 tbs co­conut oil 20 large cooked prawns, peeled, de­veined Dress­ing 1½ tbs lime juice 1 red chilli, de­seeded, thinly sliced ½ gar­lic clove, crushed

For the dress­ing, place all in­gre­di­ents in a small bowl. Whisk un­til su­gar has dis­solved. Set aside. In a large bowl, com­bine eggs, co­conut milk and turmeric. Sea­son. Set aside. In another bowl, com­bine spring onion, bean sprouts, mung bean sprouts, leaves, herbs and chilli.

Heat ½ tbs oil in a 20cm non-stick fry­pan over high heat. Pour in a quar­ter of the egg mix­ture, then tilt and ro­tate the pan to evenly spread. Us­ing a heat­proof rub­ber spat­ula draw mix­ture into cen­tre, tilt­ing the pan so un­cooked egg runs un­der­neath. Cook for 1 minute or un­til egg is set but still soft. Take off heat, scat­ter with a quar­ter of the salad mix­ture and 5 prawns down the cen­tre of the omelette, and spoon over 1 tbs dress­ing. Gen­tly fold one side of the omelette over Re­peat to make 4 omelettes. Serve with ex­tra dress­ing if de­sired. NUTRI­TION • 39G PRO­TEIN • 22G SAT FAT • 8G CARB • 7G SUGARS • 1005MG SODIUM • 475 CAL (1995KJ)

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