A prawn & beansprout omelette baguette divided in two

Prawn & beansprout omelette baguette

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Prep: 15 mins Cook: 5 mins

Easy

Serves 2

Take the sandwich to a new level with this quick and simple prawn and beansprout omelette baguette, served with a zingy chilli and lime dressing

Nutrition and extra info

Nutrition: Per serving

  • kcal617
  • fat18g
  • saturates4g
  • carbs77g
  • sugars18g
  • fibre9g
  • protein32g
  • salt4g
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Ingredients

  • 4 eggs
  • 1 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp oil
  • 2 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 12 large cooked, peeled prawns
  • handful beansprouts, blanched
    Beansprouts

    Beansprouts

    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • 1 small red chilli, finely sliced
  • small pack coriander, leaves picked
  • 2 carrots, cut into ribbons with a vegetable peeler
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 baguette, cut in half and each half split down the middle (or 2 small baguettes)

For the chilli & lime dressing

  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 garlic clove, crushed
  • 2 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tsp soft brown sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Whisk the eggs with the fish sauce and a splash of water. Mix all the ingredients for the dressing in a bowl.

  2. Heat the oil in a frying pan, add the spring onions and fry briefly, then add the prawns and toss together. Scrape them to one side of the pan and pour in the egg mixture, then shake the pan so it runs into all the gaps. Fry until the base starts to brown, then scatter over the beansprouts, chilli and most of the coriander. Spoon over the dressing. Flip the thin side of the omelette over the side with all the filling and slide it onto a plate, then cut into quarters and divide between the baguette pieces. Finally, add the carrot and the remaining coriander leaves.

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