Thai Spicy Prawn Omelette




1 tsp lime juice

1 tbsp fish sauce

1 tbsp cornflour

1 tbsp water

3 eggs, lightly beaten

1 tbsp chopped fresh coriander, plus
     extra leaves for garnish

½ tsp finely chopped red chilli

40g diced prawn meat

pinch salt

¼ cup canola oil

Sriracha sauce, to serve


Ingredients provided by:


Place lime juice, fish sauce, cornflour and water in a small bowl. Using a fork, mix together then add to the lightly beaten eggs along with the coriander, chilli, diced prawns and salt.

Heat oil in an omelette pan over a medium-high heat until lightly smoking, then immediately and carefully pour in the omelette mix. Do not disturb until lightly browned, then flip and cook the other side, about 1-2 minutes. Drain off any excess oil.

Garnish with the extra coriander and serve with sriracha sauce.

Wine match; 2018 te Pa Sauvignon Blanc