Hue omelettes

Name: Hue omelettes
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: generous handful of coriander leaves; 100 g bean sprouts; 6 large free-range eggs; 6 tablespoons cold water; 225 g cooked peeled prawns; groundnut oil for frying; sea salt; 2 heaped teaspoons Thai shrimp paste; handful of mint leaves; 1-2 fresh red chillies

Preparation info

Serves
4

Difficulty
Medium

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

The family who swiftly cooked and served these delicious omelettes from their shack in Hue did so silently, but with wide smiles. Since they couldn’t explain how they made the omelettes, I could only watch, guess and experiment later. This is an ideal quick supper.

Ingredients

1-2 fresh red chillies
generous handful of coriander leaves
handful of mint leaves

Asia
Vietnam
Supper
Pescatarian
Gluten-free
Southeast Asia

Method

Cut open the chillies lengthways under running water and discard the seeds and stems, then slice crossways as finely as possible. Roughly chop the coriander and mint leaves, keeping them separate. Put the prawns into a bowl and mix in the shrimp paste. Have the bean sprouts ready.

Put a sheet of kitchen paper on each serving plate and place in a very low oven, to warm. For the omelettes