Asian Rice Omelette with Prawn Salad

Good Housekeeping (South Africa) - - YOUR KITCHEN -

A sub­stan­tial and un­usual sup­per, sure to be re­peated! Serves 4

2 tbsp sesame oil 225g raw peeled large prawns 200g mangetout 8 large eggs 1 tbsp soya sauce 250g ready-cooked white, bas­mati or long-grain rice 3 spring onions, sliced large bunch co­rian­der leaves, roughly chopped FOR THE DRESS­ING 3 tbsp sweet-chilli sauce ½ tbsp white-wine vine­gar ¼ tsp soya sauce 1 tbsp lime juice, plus wedges to serve

1. Pre­heat grill. In a small bowl, mix dress­ing in­gre­di­ents and set aside. Heat 1 tbsp sesame oil in a large fry­ing pan (about 23cm across base) over a medium heat. Add prawns and cook for 2 min­utes, then add mangetout and cook for a fur­ther 2 min­utes. Scoop mix­ture on to a plate and set aside. Wipe pan clean with kitchen pa­per and re­turn to heat. 2. In a large jug, whisk to­gether eggs and soya sauce. Add re­main­ing 1 tbsp sesame oil to the fry­ing pan. Fry rice (break­ing up with a spoon) and spring onions for 3 min­utes, add egg mix­ture and leave to cook for 4 to 5 min­utes. 3. Put pan un­der grill for 2 to 3 min­utes un­til egg is set. Turn omelette out on to a large board and scat­ter over prawn mix­ture and co­rian­der. Serve in slices with the dress­ing and lime wedges.

EACH SERV­ING About 1 700kJ, 29g protein, 20g fat (4g sat­u­rated), 26g car­bo­hy­drate (4g to­tal sug­ars), 3g fi­bre.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.