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.
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, break the eggs into a bowl and mix lightly with a fork, then whisk in the water. Season with a little salt and stir in the chillies, together with
The omelettes should really be eaten straight away, but you can keep them warm in the oven while you cook the rest, then serve at once. Gently lift one side of the omelette with a spatula and ease the paper away from underneath before serving.
© 2010 Josceline Dimbleby. All rights reserved.