Ashley Wright
Contents
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Ingredients
- 200 g (100 g / 100 g) fresh bean sprouts
- 200 g (100 g / 100 g) prawns, cooked and peeled frozen
- 50 g 1 (½ / ½) onion
- 50 g (1/1) piece of ginger
- 1 (½ / ½) red chilli pepper
- 2 (1/1) clove of garlic
- 2 (1 tbsp / 1 tbsp) sunflower oil
- 2 (1 tbsp / 1 tbsp) butter
- 4 (2/2) eggs
- 4 (2/2) big pinches of coarse sea salt from the mill
- 4 (2/2) big pinches of colored pepper from the mill
- 1 (½ / ½) teaspoon chilli flakes
- 6 (3/3) big pinches of coarse sea salt from the mill
- 6 (3/3) big pinches of colored pepper from the mill
- 2 (1/1) teaspoon chives rolls freeze-dried
- 2 (1/1) stalks of coriander for garnish
Instructions
- Note: Prepare for 2 people one after the other! Use half of the ingredients for each omelette. Peel, halve and dice the onion. Peel and finely dice the ginger and garlic cloves and halve each. Clean, wash, finely dice and halve the chilli pepper. Heat sunflower oil (1 tbsp) with butter (1 tbsp) in a pan and fry / stir-fry the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes. Add the prawns and sauté / stir-fry. Season with sweet soy sauce (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Add the bean sprouts and stir-fry with them. Whisk the eggs (2 pieces), season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and drizzle / spread over the pan. Cover and cook for 1 - 2 minutes, remove the lid and finish cooking. Finally season with chilli flakes (½ teaspoon) and sprinkle with chives rolls (1 teaspoon). Slide the omelette onto a plate and garnish with coriander leaves, serve.
