Easy Prawn Omelette with Chilli Jam
1 tablespoon fish sauce
1 tablespoon store bought chilli jam + extra to serve
2 tablespoons vegetable oil
16 cooked Australian prawns, peeled and deveined
4 baby cucumbers, quartered lengthways
1 carrot, peeled and shredded
1 cup bean sprouts, trimmed
¼ cup coriander leaves
¼ cup Thai basil leaves
¼ cup Vietnamese mint leaves
Black and white sesame, crushed peanuts and fresh lime to serve.
Place the fish sauce and chilli jam in a bowl and mix to combine. Add the eggs and whisk until light and fluffy. Heat half the oil in a medium non-stick pan over high heat. Add half the egg mixture and move gently around the pan. Cook for 1-2 minutes or until egg begins to set. Fold in half. Set aside keep warm. Repeat with remaining oil and egg mixture.
To serve top the omelettes with prawns, cucumber, carrot, bean sprouts, mixed herbs, sesame, nuts and fresh lime. Serve with extra chilli jam.