michelle picker cooks

This thin omelette with prawn (shrimp) filling is an adaptation of a Vietnamese favourite.

For the omelette whisk 4 eggs with some water, salt and a little rice flour. For the filling dice 225g (½ lb) of raw prawns and add a few cloves of finely diced garlic, a few sliced spring onions, some fish sauce and plenty of freshly ground black pepper. Wash and pick some fresh mint, Vietnamese mint and coriander (cilantro). When you’re ready to cook heat some oil in a wok and fry the prawn mixture until it’s cooked and remove to a bowl. Clean the wok and once again heat some oil until very hot. Add the eggs, rolling the wok around over the flames to get an even amount of egg all over the wok. When the egg is almost cooked, remove from the heat and loosen with a spatula or cooking chopsticks. Fold the omlette so that you can lift it out of the wok onto a plate and unfold again. Spread the prawn mixture over half of the omelette, scatter the herbs over the prawn mixture and fold the omelette over the filling. Garnish with more fresh herbs (this one was garnished with coriander and calendula petals.