Asian Prawn Omelette with Nuoc Cham Dressing

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Repeat to make 4 omelettes.