Waitrose and Partners
Kimchi prawn omelette

Kimchi prawn omelette

A dash of spicy sour kimchi paste adds a delicious twist to this classic prawn omelette. Tuck into it for lunch or dinner, and get one of your five a day whilst you're at it.

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  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 4 British Blacktail Large Free Range Eggs
  • 1 tsp toasted sesame oil
  • 1 tsp reduced-salt soy sauce
  • 4 salad onions, sliced
  • 2 tsp sunflower oil
  • ½ pointed spring cabbage, shredded
  • 180g extra large raw king prawns
  • 1 tsp Cooks' Ingredients Kimchi Paste
  • 175g beansprouts

Method

  1. Beat the eggs, sesame oil and soy with a fork, then stir in the salad onions. Heat a nonstick 20cm frying pan over a medium heat with ½ tsp sunflower oil. Add half the egg mixture and cook, swirling to coat the base, for 3-4 minutes until set. Transfer to a plate and cook the second omelette in another ½ tsp sunflower oil.

  2. Meanwhile, in a large frying pan set over a high heat, add another ½ tsp sunflower oil. Fry the cabbage for 3-4 minutes until lightly charred, then squeeze over the juice of half the lime. Pile onto the omelettes (or set aside on a plate if they’re not ready).

  3. Add the remaining ½ tsp sunflower oil to the pan and fry the prawns – until thoroughly cooked, pink and opaque – kimchi paste and beansprouts over a high heat for 4-5 minutes. Pile on top of the cabbage and serve immediately with the remaining half lime cut into wedges.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,593kJ/ 381kcals

Fat

20g

Saturated Fat

4.4g

Carbohydrates

10g

Sugars

8.3g

Fibre

7.4g

Protein

37g

Salt

1.4g

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