Asian Prawn and Chicken Omelette
Asian Prawn and Chicken Omelette
- Preparation time 25 mins
- Serves 2 people
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Ingredients
- 6 eggs
- 2 spring onions, finely sliced
- 1 tablespoon grated ginger
- 1 tablespoon salt reduced soy
- 1/4 cup vegetable oil
- 300g uncooked prawn meat
- 1 cup shredded bbq chicken
- 1 carrot, peeled and grated
- 1 cup of bean spouts
- 1/2 cup coriander leaves
- 1/2 cup Vietnamese mint
- 2 tablespoons oyster sauce
Method
- Add eggs, spring onion, grated ginger and soy to a medium bowl. Whisk with a fork until combined.
- Roughly chop the prawn meat, shred the bbq chicken, grate the carrot, and have your other ingredients ready for cooking
- Heat 1tablespoon of the oil in a wok, until the surface shimmers with heat. Add prawn meat and stir-fry for about 1 minute. Add chicken and carrot, stir, for another 30 seconds then set aside in a bowl.
- Clean and heat wok again, adding 1 tablespoon of oil. Pour in half of the egg mixture, move the mix left to right with a fork, then leave to cook in the bottom of the wok for 30 seconds without stirring. Sprinkle in half of the prawn mix herbs and bean sprouts.
- Using a spatula, fold egg mixture over on to itself leave to cook for another 30 seconds, then slide onto a plate to serve with oyster sauce more herbs and sprouts.
- Repeat this one more time, for the second omelette.
Nutritional Information
- Serving size 563g
- Energy 3330kJ 796kcal
- Protein 77.7g
- Total fat 47g
- Saturated fat 7.9g
- Carbs (total) 12.7g
- Carbs (sugar) 10g
- Sodium 2150mg
- Fibre 4.6g
All nutrition values are per serve.