Prawn Omelets
Elevate your breakfast or brunch game with these irresistible prawn omelets, a unique fusion of bold flavors and effortless cooking. Packed with succulent, protein-rich prawns, fluffy eggs, and a medley of vibrant ingredients like spring onions, fresh coriander, and a hint of red chili, this recipe delivers a deliciously savory kick. The addition of soy sauce and fish sauce enhances the umami depth, while a quick sauté of garlic amps up the fragrance. Ready in just 25 minutes, this dish is perfect for busy mornings or a light dinner. Serve these beautifully folded omelets warm with a side salad or steamed jasmine rice for a satisfying meal that’s both quick and memorable.
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Recipe Information
Ingredients
- 150 grams large prawns, peeled and deveined
- 4 large eggs
- 2 stalks spring onions, finely chopped
- 1 small red chili, finely chopped (optional)
- 2 cloves garlic, minced
- 2 tablespoons fresh coriander, chopped
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 2 tablespoons vegetable oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the prawns under cold water, pat them dry with a paper towel, and chop them into small, bite-sized pieces.
In a mixing bowl, crack the eggs and beat them thoroughly. Add the soy sauce, fish sauce, salt, and black pepper to the eggs and whisk until fully combined.
Heat 1 tablespoon of vegetable oil in a nonstick frying pan over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
Add the chopped prawns to the pan and cook for 2-3 minutes until they turn pink and are fully cooked. Remove the prawns from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil and allow it to heat up over medium heat.
Pour the egg mixture into the pan, spreading it out evenly. Allow the eggs to cook for about 1 minute or until they begin to set at the edges.
Sprinkle the cooked prawns, spring onions, red chili (if using), and chopped coriander evenly over one side of the omelet.
Use a spatula to gently fold the other side of the omelet over the filling. Press down lightly to seal.
Cook the omelet for another 1-2 minutes, then carefully flip it to ensure both sides are golden brown.
Slide the omelet onto a plate and cut it into halves or quarters. Serve hot, garnished with extra coriander or chili if desired.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1028 mg | 342% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 265 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
