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Chinese-style omelette with prawns recipe

11 ratings

Whip up an easy dinner for one with this speedy Chinese-style omelette. Fill with prawns and stir-fried spring onions for a meal in just 15 mins. See method

Serves 1
5 mins to prepare and 10 mins to cook
462 calories / serving
Dairy-free

Ingredients

3 salad onions, ends trimmed
3 large eggs
light soy sauce, to taste
1 tbsp groundnut oil
1 garlic clove, finely chopped
50g cooked, peeled King prawns
50g bean sprouts, blanched
few drops sesame oil, optional

Each serving contains

Energy
1925kj
462kcal 23%
Fat
34g 49%
Saturates
8g 42%
Sugars
3g 3%
Salt
3.5g 58%

of the reference intake
Carbohydrate 4.7g Protein 36.8g Fibre 0.6g

Method

Finely chop 1 of the salad onions. Beat the eggs in a mixing bowl then stir in a splash of soy sauce and then the chopped onion. Season with pepper and a little salt and set aside.
Cut the remaining salad onions in half lengthways, then cut into long, thin strips. Heat 1½ teaspoons of the oil in a small frying pan. Tip in the sliced salad onions and the chopped garlic and stir fry briefly until starting to colour. Toss in the prawns and bean sprouts and stir fry for a minute or two until heated through. Season with pepper, then set aside and keep warm.
Heat the remaining 1½ teaspoons of oil in a 20cm diameter frying pan, and when hot, pour in the beaten eggs, bringing the mix in from the sides of the pan as its starting to set a little to create big, soft folds. Give a bit of a stir, leave to cook briefly, then stir again. When it looks brown underneath and softly set on top, tip the prawn and bean sprout mixture over half of the omelette and season with a few drops of extra soy sauce and sesame oil if you like. With the help of a spatula, fold the omelette in half over the filling, then slide it onto a warm serving plate and serve immediately.

See more Chinese recipes