Stir-fried prawn omelette

  • 15 mins cooking
  • Makes 4 Item
  • Print


Stir-fried prawn omelette
  • 300 gram uncooked medium king prawns
  • 1 tablespoon peanut oil
  • 4 eggs, beaten lightly
  • 4 green onions, cut into 6cm lengths
  • 1 clove garlic, chopped finely
  • 2 centimetre piece fresh ginger (10g), grated
  • 1/4 cup (60ml) chicken stock
  • 1 teaspoon japanese soy sauce
  • 1 cup (80g) bean sprouts


Stir-fried prawn omelette
  • 1
    Shell and devein prawns, leaving tails intact.
  • 2
    Heat half the oil in wok. Pour egg into wok, cook omelette, tilting wok, until almost set. Remove omelette from wok, cover to keep warm.
  • 3
    Heat remaining oil in wok, stir-fry prawns, onion, garlic and ginger until prawns change colour.
  • 4
    Add stock and sauce to wok, bring to the boil. Return omelette to wok, stir fry until hot, breaking omelette into pieces, season to taste. Remove from heat, stir in sprouts.

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