Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons fish sauce (or gluten-free fish sauce)
- 2 cup bean shoots, trimmed
- 1 carrot, peeled, finely shredded
- 1 red chilli, chopped (plus extra, sliced, to garnish)
- 2tablespoons coriander (to garnish)
- 2 spring onions, finely sliced
- 1 chicken breast fillet
- 8 cooked prawns, peeled, deveined
- 1 lime juiced
- 2 free range eggs, lightly whisked
- 1 handful kaffir lime leaves, finely shredded
- 2tablespoons brown sugar
- 3tablespoons vegetable oil
Method
Step 1 of 4
Bring 2 cups of water to the boil in a pan. Add chicken, reduce heat to simmer and poach for 15 minutes or until cooked. Transfer to a plate and, when cool enough to handle, shred into long strips.
Step 2 of 4
Meanwhile, halve prawns lengthways and place in a bowl with carrot, bean shoots, spring onion and lime leaves. Combine sugar, fish sauce, chilli and lime juice in a small bowl. Set aside.
Step 3 of 4
Heat 2 tsp of oil in a medium non-stick frying pan over medium-high heat. Place egg in a snap-lock bag and seal. Snip the corner tip off. Drizzle egg into pan in a criss-cross pattern (the egg should not completely cover the base of the pan – there should be holes in the omelette). Sit bag of egg in a cup with snipped corner upwards. As soon as egg has set and is golden, slide onto a plate. Repeat to make 4 lacy omelettes in total.
Step 4 of 4
Add chicken to prawn salad and toss with dressing to combine. Divide salad mixture among each omelette and garnish with coriander and chilli. Fold omelettes over and serve.
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