thai prawn omelette

my phone is playing up so, for some strange reason, i can't transfer pictures to the pc. no picture of the thai omelette - instead, that's me, aged not much, picking my nose.

we had this as a weekend brunch dish but i actually think it would make a nice, spicy supper to be enjoyed with a glass of beer. it's quite punchy and there is every chance you will stink of garlic. (i know it's ridiculous but somehow i can't help telling myself that all that chilli and garlic are somehow really good as a cold preventative.)

the original recipe uses sugar and i can see how that would work but there is no real need for it.

for two

for the spice mix:
3 cloves of garlic, finely chopped
2 stalks of lemongrass, soft inner leaves only, finely chopped
2 coriander roots, finely chopped - or use coriander stalks as i did, just make sure they're chopped finely
1 or more red chillies, finely chopped
10 large raw prawns, halves (though you could of course use cooked ones too)
3 sping onions, chopped, white and green parts, plus a bit more for garnish
1 tbs fish sauce

for the omelette:
4 eggs
2 tbs water
2 tsp fish sauce

small bunch of coriander, chopped, to garnish

first, make the spice paste. gently fry all the spices with the coriander root in oil - make sure it doesn't burn as burnt garlic and chilli is pretty horrendous. after a few minutes, add the prawns, the fish sauce, the spring onions, and season with some black pepper. cook until the prawns have changed colour to pink.

remove the mix from the frying pan into a bowl and wipe the pan clean. in a clean bowl, mix the eggs with the water and the fish sauce. heat some more oil in a frying pan and pour in the egg mixture. working quickly, lift the set edges and tilt the pan so that the egg mixture spreads to the sides. i tend to do it with a small knife though i guess a spatula would make more sense. once the egg is barely set - and by that i mean the middle is still slightly runny, tip the spice mixture on top and quickly fold the sides of the omelette so you get a square with a hole where you can see the spice mixture.

transfer to a warm plate and scatted over the shredded spring onions and the coriander to garnish.


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