Ingredients for Prawn Omelets
- 4 large eggs
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
- 1/2 cup finely chopped mushrooms
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped celery
- 1 cup shelled prawns
- 1/2 cup well-drained bean sprouts
- 1/4 cup water
- 1 tablespoon cornflour
- Chicken Stock Cubes
- 1 teaspoon sugar
- 1 tablespoon soy sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Prawn Omelets? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Prawn Omelets
- Whisk together eggs, salt, and pepper in a bowl until lightly frothy.
- Heat 1 tablespoon of oil in a small pan over medium heat. Sauté the mushrooms for 1 minute until softened.
- Remove mushrooms from pan and set aside. Add the remaining 1 tablespoon of oil to the pan.
- Add the shallots and celery to the pan and sauté for 30 seconds until fragrant.
- Stir in the prawns and bean sprouts; cook for 1-2 minutes until prawns are pink and cooked through.
- Add the cooked mushrooms to the egg mixture.
- Pour the egg mixture into the pan, using a 1/2 cup measure to create four small omelets.
- Cook until the omelets are set on the bottom, about 2-3 minutes.
- Carefully loosen the edges of the omelets with a spatula.
- Flip the omelets and cook for another 1-2 minutes until golden brown and cooked through.
- While the omelets are cooking, prepare the sauce: In a small bowl, whisk together water and cornflour until smooth. Add the crumbled stock cube, sugar, and soy sauce.
- Stir the sauce over medium heat until it boils and thickens, about 1 minute.
- Stack the cooked omelets on a warm plate.
- Spoon the sauce generously over the stacked omelets and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
18g
Fat
16g
Carbs
4g
