Indian Prawn Omelette Wraps

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14 Ingredients

Number of servings

3tablespoons vegetable oil
1 onion, sliced
2 cloves garlic, crushed
1teaspoons finely chopped fresh root ginger
1/2teaspoons ground cumin
200grams small raw peeled prawns
2 tomatoes, chopped
4 eggs, beaten
1teaspoons garam masala
1 green chilli, finely chopped
1 handful coriander, chopped
1 pinch salt
1 pinch pepper
4 warmed chapattis (to serve)

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat 1 tablespoon of the oil in a frying pan. Add the onion and cook for 5 minutes until softened, then add the garlic, ginger and cumin and cook for a further 1 minute. Stir in the prawns and cook for 3 minutes, then add the tomatoes and cook until the prawns are pink and cooked through.

Step 2 of 3

Mix together the eggs, garam masala and chilli and season well. Heat 1/2 tablespoon of the remaining oil in a small, nonstick frying pan. Add one-quarter of the egg mixture and swirl around the pan. Stir once, then leave to cook for 1-2 minutes until starting to set. Spoon over one-quarter of the tomato prawn mixture and top with a little coriander. Place on a warmed chapatti and fold in half. Repeat with the remaining ingredients.

Step 3 of 3

Mix together 1 teaspoon curry paste and 3 tablespoons crème fraîche. Crack 4 eggs into a nonstick saucepan and dot with the crème fraîche mixture. Season and cook over a low heat for 3 minutes. When the mixture starts to set, add 50 g cooked peeled small prawns and cook, stirring occasionally and breaking up the egg yolks, until creamy and just cooked through. Scatter over a handful of coriander, chopped, and serve immediately.