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
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