Prawn omelette is always a favourite with everyone in the family. Simple, easy and delicious. Can make this about 10 minutes from prep to dining table if you have peeled prawns all ready for you fresh or frozen. I normally buy smaller peeled raw prawns for this, unless peeled king prawns are on offer. Not bad with frozen cooked prawns too if you don't have raw prawns.
Using different herbs will give you totally different flavour, all delicious.
200 - 250g peeled prawns (shrimps), fresh or frozen or can use frozen peeled cooked prawns
4 eggs beaten
1 small/medium onion
small handful of chopped spring onion (scallion), coriander or Thai sweet basil
pinch of salt
a little light soy
pinch of ground pepper
some cooking oil
- If using frozen prawn, soak in warm/colds water till soften. Squeeze the prawns to remove any excess water. If the prawns are large cut into smaller pieces. Season prawns with a little light soy and ground pepper
- Cut onion into thin slices. Chopped spring onion.
- Fry onion with a little oil till soften. Add prawn and stir fry briefly till prawn turned pink. Remove and add to beaten eggs. If using peeled cooked prawns, leave out the stir frying. Add direct to beaten eggs, once defrosted.
- Add spring onion or other herbs to the mixture. Add some salt and/light soy sauce and some ground pepper to taste. Stir.
- Using a clean frying pan or wok, add a little oil. Heat till almost smoking. Add in one ladle full at a time, spread it out and fry till golden underneath, flip over the whole piece, or flip half to form a half moon shape. Fry both sides till golden and egg mixture is not runny inside.