This was not a recipe I really planned on posting on the blog. But I made it for lunch yesterday and it turned out so delicious and made me so happy that I thought I must put it up for all those lonely souls who work from home and find lunch a boring affair.
My lonely lunch sob stories periodically makes its appearance on my social media channels and I realised that there are many out there who work from home, freelancers, homemakers etc….who feel the same way. Lunch is often a hurried, last-minute-put-together, whatever-in-the-fridge, leftovers on a plate at least most of the days.
While I do enjoy the creativity involved in re-inventing leftovers, there are days when I want to make something nice and delicious, just for myself. And then, sit down for the meal perhaps with a good television programme or book in hand. A few minutes grabbed all to myself, from an otherwise maddening multitasking superwoman day. Or to make up for some real human contact…
This recipe is adapted from the Chin Chin cookbook; remember the one I won for the Bank of Melbourne’s #socialfeeds competition. The book’s a dream for those who love Asian flavours; so full of stunning recipes. I have cooked quite a bit from it including this mean Massaman Curry and this refreshing Bellini.
And now this insanely delicious Prawn Omelette!
- ½ cup sriracha
- 2 tbsp oyster sauce
- 2 medium garlic cloves; grated
- 5-6 king prawns; deshelled, deveined and chopped into small pieces
- 1 tbsp vegetable oil
- 3 eggs
- ¼ tsp Chinese five spice (optional)
- Salt, to season
- Bean sprouts, a handful
- 2 sprigs fresh coriander leaves
- ½ tbsp ginger juliennes
- 1 tbsp fried shallots
- To make the dressing, mix the sriracha, oyster sauce and grated garlic in a bowl and keep aside.
- Whisk the eggs well with a pinch of salt. Add the chopped prawns and Chinese five spice and beat well again.
- Heat oil in a flat pan and pour in the egg mixture. Allow to cook well on one side before flipping over; cook on the other side till done. Roll the omelette and remove to a plate.
- Garnish with bean sprouts, coriander leaves, ginger, fried shallots and drizzled generously with the dressing.