Serves 4
Preparation time: 25 minutes
Cooking time: 15 minutes
Nuoc Cham Dressing:
- 2 Wicked Hots Red Cayenne Chillies, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons rice wine vinegar
Quick Pickled Carrot:
- ¼ cup rice vinegar
- 2 tablespoons caster sugar
- 1 large carrot, finely julienned
Omelette:
- 1 tablespoon oil
- 400 g prawn meat, defrosted
- 1 clove garlic, finely chopped
- 8 eggs, beaten
- 2 tablespoons fish sauce
- 1 tablespoon oil, extra
Garnish:
- ½ Lebanese cucumber, thinly sliced
- 1 cup bean sprouts
- ½ cup coriander sprigs
- ½ cup mint sprigs
- 2 tablespoons crispy shallots
- 1 Wicked Hots Red Cayenne Chillies, thinly sliced
Method:
- To prepare the Nuoc Cham Dressing, place the peppers, garlic, sugar, lime juice, fish sauce and rice wine vinegar in a small bowl. Add 2 tablespoons cold water and stir until the sugar dissolves. Set aside.
- To prepare the Pickled Carrot, combine the rice vinegar and caster sugar in a medium bowl. Stir to dissolve the sugar then add the carrot. Toss to coat then set aside.
- Heat 1 tablespoon oil in a medium nonstick frying pan over medium heat. Add the prawns and cook, stirring for 2 to 3 minutes. Add the garlic and cook for a further 2 minutes or until prawns are cooked through. Season to taste. Remove prawns from the pan and set aside. Wipe the pan clean.
- Combine the eggs and the fish sauce and season with a little extra salt and pepper. Heat a dash of the extra oil in the frying pan over medium high heat. Pour in quarter of the egg mixture, then tilt and rotate the pan to evenly spread. Use a heatproof rubber spatula to draw the mixture away from the edges so the uncooked egg runs underneath. Cook for 1 minute or until egg is just set.
- Take off the heat, scatter omelette with ¼ of the prawns, drizzle over about 1 tablespoon of the Nuoc Cham dressing. Fold over the omelette, then top with some drained pickled carrot, cucumber, bean sprouts, coriander, mint, shallots and chili. Drizzle over a little extra dressing.
- Repeat to make 4 omelettes.