Tart up a bland omelette and make it Asian, with Jill Dupleix’s recipe
Takes 25-30 minutes
Nutrition per serving
8 large egg
4 tbsp Chinese rice wine or dry sherry
2 tsp sesame oil
4 tbsp vegetable oil
450g cooked prawns
400g beansprout, rinsed in boiling water and drained
4 tbsp oyster or hoisin sauce
Try pork This dish also works well with leftover roast pork instead of prawns.
Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1?2 tsp sesame oil.
To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.
To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.
To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster or hoisin sauce to serve.
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