Asian Rice Omelette with Prawn Salad
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.