Thai Green Prawn Omelette

Serves 4
Time 25 minutes


10 eggs
10 prawns
1 tbsp Thai green curry paste
1 tbsp coconut cream
¼ bunch garlic chives
¼ bunch coriander
1/2 tsp salt 

1 tbsp extra virgin olive oil
1 red chilli, diced
200g enoki mushrooms, finely sliced
1 clove garlic, grated
1 spring onion, sliced
2 kaffir lime leaves, thinly sliced
10 curry leaves  

To serve
¼ cup wombok
¼ cup bean sprouts
¼ bunch coriander
1 tbsp fried shallots
1 tsp sesame seeds
Hot sauce
Kewpie mayo


Use a fork to whisk eggs, green curry paste, coconut cream, garlic chives, coriander and a pinch of salt.  

In a hot pan over medium heat fry prawns with oil, a pinch of salt, chilli, mushrooms, garlic, spring onion, kaffir lime leaves and curry leaves. Stir through and fry for a minute. 

Carefully pour the egg over and around the prawns. Turn the heat down to low. Gently stir some of the egg and cook until set. 

Carefully slide out of the fry pan onto a large plate. Top with wombok, bean sprouts, coriander, shallots, sesame seeds, hot sauce and kewpie mayo to serve.