Name: Prawn & beansprout omelette baguette
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 4 eggs; 1 tsp fish sauce; 1 tbsp oil; 2 spring onions finely sliced; 12 large cooked, peeled prawns; handful beansprouts blanched; 1 small red chilli finely sliced; small pack coriander leaves picked; 2 carrots cut into ribbons with a vegetable peeler; 1 baguette cut in half and each half split down the middle (or 2 small baguettes); 1 lime juiced; 1 garlic clove crushed; 2 tsp fish sauce; 2 tsp soft brown sugar

A prawn & beansprout omelette baguette divided in two

4 eggs
1 tsp fish sauce
1 tbsp oil
2 spring onions
finely sliced
12 large cooked, peeled prawns
handful beansprouts
blanched
1 small red chilli
finely sliced
small pack coriander
leaves picked
2 carrots
cut into ribbons with a vegetable peeler
1 baguette
cut in half and each half split down the middle (or 2 small baguettes)

For the chilli & lime dressing

1 lime
juiced
1 garlic clove
crushed
2 tsp fish sauce
2 tsp soft brown sugar

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.