Best Diet Recipes: Vietnamese Prawn Omelette
This makes a great super-quick dinner. I like to have it with wilted pak choi but to make it even easier serve it with a salad of baby spinach and thinly sliced cucumber dressed with a splash of wine vinegar. I make one large omelette to save time, but they look lovely made as individual omelettes in a smaller pan. A note from Eatopic: Use frozen prawns so you can take out what you need and defrost them in the fridge for about three hours before you need them. I prefer to use small Atlantic or Canadian prawns but farmed king prawns will work too.
- #For the Pak Choi#
- 2 heads pak choi
- 2 teaspoons dark soy sauce 1 clove garlic, finely chopped (optional)
- 1 teaspoon sunflower oil (optional)
- #For the Omelette#
- 4 medium free-range eggs Handful fresh coriander, tender stalks and leaves chopped
- 2 teaspoons nam pla (Thai fish sauce) or dark soy sauce 11/2teaspoons sunflower or /vegetable or groundnut oil
- 6 spring onions, outer leaves and tops removed, green and white parts sliced
- 1 mild red chilli, seeds removed, finely chopped, plus extra to garnish if you like
- 1 fat clove garlic, finely chopped
- 200g raw prawns, defrosted if frozen, roughly chopped
- About 10 fresh mint leaves
- Cut the pak choi lengthways into quarters. Arrange in a steamer over a pan of boiling water and steam for 5 minutes until just tender. (Or you can boil them for 3-4 minutes.) Drizzle over the soy sauce. If using the garlic, heat the oil in a small pan over a medium heat, add the garlic and fry for 2 minutes until sizzling and golden. Spoon over the pak choi. Keep warm.
- Add the eggs, coriander, nam pla and 2 tablespoons water to a bowl and beat lightly.
- Heat 1/2 teaspoon of the oil in a large non-stick frying pan over a medium-high heat (make sure you use a non-stick pan otherwise the omelette will stick). Add the spring onions, chilli and garlic and fry for 1 minute.
- Increase the heat to high, add the prawns and cook for 1-2 minutes until the prawns turn pink and any excess water evaporates. Transfer to a bowl.
- Wipe around the pan with a piece of kitchen paper and add the remaining oil. Place over a medium-high heat then pour in the eggs and cook for 1 minute until they are just starting to set on the bottom.
- Scatter over the prawn mixture and cook for a further 2-3 minutes until the eggs have almost set. To finish cooking the top of the omelette you can either fold the omelette in half and cook for a further 2 minutes, or pop it under a preheated medium-high grill for 1-2 minutes.
- Turn out the omelette and scatter with torn mint leaves. You can garnish with some thinly sliced red chilli if you like the heat. Serve with the steamed pak choi alongside.