Prawn and Kimchi Omelette
- 3 eggs (per omelette)
- 200g prawns - either fresh prawn meat or precooked and peeled
- 4 tablespoons kimchi*
- 3 tablespoons kewpie mayo**
- 1 small bunch of coriander
- 2 handfuls of bean shoots
- 4 tablespoons crispy shallots
- Water (1 tablespoon per omelette)
- Salt and pepper to season
- Poach prawns by bringing a pot of water to the boil, pop the prawns in and cook for about 1 minute or until they turn white and are cooked through.
- Refresh into cold water to stop the cooking process.
- Peel the shell away from the prawns and remove the vein that runs down the back of the prawn and set aside. ***
- Beat the eggs and water lightly and season with salt.
- Gently heat a non-stick fry pan over a low heat. Add a small amount of oil and pour in the egg mix.
- Using a turner, gently wiggle the eggs to prevent sticking and over colouring then let them set.
- Remove the omelette from the heat and lay it open on a plate. Lay the prawns, bean shoot, some coriander and a few dots of kewpie mayo down the centre of the omelette, fold the edges over each other.
- On top of the omelette sprinkle some kimchi, coriander, a drizzle of kewpie mayo and crispy shallots.
- Season with pepper and serve.
By Jo Barrett
* Kimchi, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables.
** Kewpie is a smoother, creamer Japanese mayonnaise, which is made with rice vinegar rather than distilled vinegar, and egg yolks, not the whole egg.
*** If you’re using precooked and peeled prawns, skip steps 1-3.