2 Servings 12 min Cook
1 Tbsp Olive Oil
3 Extra large Egg
2 Tsp Soy Sauce
2 Tsp Sesame Oil
1 Tbsp Pepper
1 Tbsp Walnut Oil
12 Oz Large King Prawns
1 Cup Alfalfa Sprouts
1/2 Pepper Red Peppers
2/3 Oz Cashew Nuts
1/4 Sprigs Fresh Cilantro
Heat olive oil in a pan over medium-high heat.
Add prawns and cook for 3-5 minutes or until bright pink and tender.
Crack the eggs into a bowl and add the soy sauce and sesame oil, along with a grinding of black pepper.
Beat together thoroughly.
Pour the groundnut oil into a small non-stick frying pan over a high heat.
When the oil is hot, pour the beaten egg mixture into the pan and use a wooden or plastic spoon to move the egg around as it cooks, a little like making scrambled eggs.
When there is more firm egg than loose, turn the heat down to medium.
Lay the prawns on top of the omelet, followed by the beansprouts.
Fold the omelet in half over the filling and let everything warm through for 30 seconds.
Gently tip your omelet onto a plate and top with the red chili pepper, cashew nuts, and cilantro.