Okra with tomato sauce & couscous
Try this easy vegetarian dish that makes the most of storecupboard tomatoes by adding the unctuous texture of okra. Serve with couscous, feta or yogurt
Prawn & beansprout omelette baguette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 eggs
- 1 tsp fish sauce
- 1 tbsp oil
- 2 spring onionsfinely sliced
- 12 large cooked, peeled prawns
- handful beansproutsblanched
- 1 small red chillifinely sliced
- small pack corianderleaves picked
- 2 carrotscut into ribbons with a vegetable peeler
- 1 baguettecut in half and each half split down the middle (or 2 small baguettes)
For the chilli & lime dressing
- 1 limejuiced
- 1 garlic clovecrushed
- 2 tsp fish sauce
- 2 tsp soft brown sugar
Nutrition: Per serving
- kcal617
- fat18g
- saturates4g
- carbs77g
- sugars18g
- fibre9g
- protein32g
- salt4g
Method
step 1
Whisk the eggs with the fish sauce and a splash of water. Mix all the ingredients for the dressing in a bowl.
step 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.
