Omelet with marinated prawns with lemongrass, ginger and garlic

Serves 4-this can easily be divided for a meal for 1 or 2

Ingredients

If you don’t want to use the garlic, ginger and lemon grass you can leave any of these ingredients out.

½ stem lemongrass, white only, finely minced

3 cloves of garlic, minced

3 cm piece of ginger, minced (you can just process garlic, lemongrass, ginger, chilli together)

Red chilli, to taste (optional)

400g raw green prawns

8 eggs

¼ cup of fresh chopped basil, you can use thai basil if you can find it. This is to put in the egg mix, you can leave it out

2 carrots, julienne (thin sticks)

½ red and ½ yellow capsicum, julienne

200g bean sprouts (about ½ bag)

¼ wombok (chinese cabbage) shredded

To garnish, a wedge of lime, mint leaves (Vietnamese mint if you can find it) sweet chilli sauce, fish sauce

Method

Mix the prawns with the lemongrass, ginger, garlic (chilli) if you have time you can marinate for 30 minutes. Cook prawns for 2 minutes in a little oil, and then set aside. I like to break 2 eggs in the bowl at a time so you get an even amount of egg in each one, and then do the next batch.

In a medium bowl whisk 2 eggs with 1 Tbsp water and some of the chopped basil (you can leave the basil out). In a pan put some oil and swirl to coat, when hot pour in your eggs and swirl to coat, will only take about one minute to cook. Then put your omelet on a plate and put in your fillings and top with your garnish of lime, chilli sauce, mint leaves and fish sauce. This garnish is essentially your dressing. Continue with your other eggs the same way. This is a quick dish to do! Easy dish for a one person meal.