Vietnamese Herb Omelette

Press GO to unleash the MOB step by step feature.

Step 1.

Start by slicing your chilli, spring onions and cut one of your limes into wedges.

Step 2.

Place all your red chillis in a bowl with your peanut butter, sugar, soy sauce, fish sauce, rice vinegar, the juice from your remaining lime and water. Give it all a good mix until you have a smooth sauce. Set aside until later.

Step 3.

Beat your British Lion eggs in a bowl with 2 tbsp water and a generous pinch of salt.

Step 4.

Heat a large frying pan over a medium-high heat. Add a teaspoon of coconut oil and, once melted, add your prawns. Fry for a minute on one side, then flip over.

Step 5.

Pour your egg mixture into the pan so it forms a thin, even layer. Turn up the heat and cook for a minute, sprinkling in the spring onions as you go.

Step 6.

Tip your omelette onto a plate and open up the middle. Fill it with a handful of coriander, mint and your remaining sliced chillis. Serve up with your dipping sauce and enjoy.

Look out for the British Lion mark on your eggs to guarantee that they’ve been produced to the highest standards of food safety. You can find them at your favourite supermarket.

2 Red Chilli
2 Limes
4 Spring Onions
120g Smooth Peanut Butter
2 Tsp Sugar
2 Tbsp Light Soy Sauce
2 Tsp Fish Sauce
4 Tsp Rice Vinegar
120ml Water
8 British Lion Eggs
400g Raw King Prawns
100g Beansprouts
Bunch of Mint
Bunch of Coriander
Salt
Coconut Oil