Vietnamese Prawn & Egg Omelette


450g large shrimp, peeled and deveined
5 eggs, beaten
4 green onions, cut on the diagonal into 1-2 inch pieces
½ red chilli, finely chopped
1 tsp. soy sauce
½ tsp. sesame oil
1 tsp olive oil
1 tsp Fish sauce
1 tsp deep fried shallots
Salt and pepper

To Serve
iceburg lettuce, shredded
coriander, chopped
spring onions, chopped


In a large skillet or frying pan heat a thin layer of olive oil and sesame oil over medium-high heat.  Add prawns and cook for 1-2 minutes either side or until nicely coloured.

In a large mixing bowl, combine 5 eggs, fish sauce, soy and salt.

Pour egg mixture over prawns.

Sprinkle over spring onions, deep fried shallots and chilli and cook for 2 – 3 minutes or until egg is set.

Remove from heat, arrange lettuce, spring onions and coriander in the middle of the omelette and fold over. Transfer to a plate.

Serve with chilli sauce.