Thai Green Prawn Omelette
Recipe by Adrian Richardson
4 person | 
25 minutes
Ingredients
- 10 eggs
- 1 tbsp AYAM™ Thai Green Curry Paste
- 1 tbsp AYAM™ Coconut Cream
- ¼ bunch garlic chives
- ¼ bunch coriander
- Pinch salt
Extra virgin olive oil
- 1 red chilli, diced
- 200g enoki mushrooms, finely sliced
- 1 clove garlic, grated
- Spring onion
- 2 kaffir lime leaves, thinly sliced
- 10 curry leaves
To serve
- ¼ cup wombok
- ¼ cup bean sprouts
- ¼ bunch coriander
- 1 tbsp fried shallots
- 1 tsp sesame seeds
- AYAM™ Hot Chilli Sauce (Sriracha)
- Kewpie mayo
Method
Use a fork to whisk eggs, green curry paste, coconut cream, garlic chives, coriander and a pinch of salt.
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In a hot pan over medium heat fry prawns with oil, a pinch of salt, chilli, mushrooms, garlic, spring onion, kaffir lime leaves and curry leaves. Stir through and fry for a minute.
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Carefully pour the egg over and around the prawns. Turn the heat down to low. Gently stir some of the egg and cook until set.
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Carefully slide out of the fry pan onto a large plate. Top with wombok, bean sprouts, coriander, shallots, sesame seeds, hot sauce and kewpie mayo to serve.
