Another simple dish, easy and delicious! The prawns are stir-fried together with coriander roots, lemongrass, chili and garlic, season with with fish sauce, brown sugar and black pepper. Eggs are done, omelette style and filled with some of the stir-fried prawns and wrapped up like a parcel. Top with more prawns, garnish and ready to serve. Yum!
The kids love it! I sprinkled some coarse black pepper over my portion with some sliced chili and more chopped coriander leaves, yum!
(adapted from "Stir Fry")
2 tablespoons oil
3 garlic cloves, chopped
2 lemongrass stems, white part only, finely chopped
2 coriander (cilantro) roots, finely chopped, plus extra leaves, to garnish
1-2 teaspoons chopped red chillies, chopped, plus extra finely sliced, to garnish
500gm (1lb 2oz) raw prawns (shrimps) peeled
3 spring onions (scallions), chopped, plus extra finely shredded, to garnish
1/2 teaspoon black pepper
1-1/2 tablespoons fish sauce
2 teaspoons soft brown sugar
chilli sauce, for serving
- Heat half the oil in a wok. Add the garlic, lemongrass, coriander root and chilli and stir-fry for 20 seconds. Add the prawns and stir-fry until they change colour. Add the spring onion, pepper, tablespoon of the fish sauce and brown sugar; toss well and remove.
- Beat the eggs, remaining fish sauce and 2 tablespoons water until foamy. Add the remaining oil to the wok and swirl around to coat the side. Heat the wok and, when it is very hot, pour in the egg mixture and swirl around the wok. Allow the mixture to set underneath, frequently lifting the edge once set, and tilting the wok a little to let the unset mixture run underneath. Repeat until the omelette is neatly set.
- Place three-quarters of the prawn mixture in the centre of the omelette and fold in the sides to make a square (or simply fold in half). Slide onto a serving plate and place the remaining mixture on top. Garnish and serve with chilli sauce.