Prawn omelette







Cook Time

10-15 Min


  • 3 tablespoons sunflower oil
  • 2 leeks, sliced
  • 4 tablespoons cornflour
  • 1 teaspoon salt
  • 350g/12oz raw tiger prawns, peeled and deveined
  • 175g/6oz mushrooms, sliced
  • 175g/6oz beansprouts
  • 6 eggs
  • Heat a wok or large frying pan over a medium heat. Add the oil and, when the oil is hot enough, add the leeks and stir-fry for 3 minutes.
  • Mix the cornflour and salt together in a large bowl. Add the prawns to the cornflour and salt mixture, and toss to coat all over.
  • Add the prawns to the wok, and stir-fry for 2 minutes or until the prawns have changed colour and are almost cooked through.
  • Now add the mushrooms and beansprouts to the wok, and stir-fry for a further 2 minutes.
  • Beat the eggs with 3 tablespoons water in a small bowl. Pour the egg mixture into the wok and cook, stirring, until the egg sets, carefully turning the omelette over once.
  • Turn the omelette out onto a clean board, divide into four and serve hot.
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