Recipes and Cooking

Asian prawn and chicken omelette.

Preparation time 25 mins Serves 2 people


  • 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




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.