Prawn Laksa Omelette

Serves 2

Time 25 minutes

Ingredients

1 x 185g jar Malaysian laksa paste

1 x 270ml can coconut cream

250g green prawn, tails removed

250g fried tofu puffs, sliced

100g vermicelli noodles

2 tbsp olive oil

6 eggs

½ lime juice

To Garnish

1 cup bean sprouts

Chopped coriander

Fried shallots

1 lime, cut into wedges

Method

To prepare the vermicelli noodles, place noodles in a bowl. Cover with boiling water. Drain after 4 minutes and refresh under cold water to stop the cooking process. Set aside.

In a frying pan, over medium heat, add the jar of laksa paste and cook, stirring for 2 minutes until fragrant. Add the coconut cream and stir to combine. Cook for a couple of minutes until curry sauce has thickened.

Add the prawns and cook for 3 minutes until they are just cooked through. Add the sliced fried tofu, vermicelli noodles and lime juice. Stir to combine and remove to a separate bowl to cool slightly on the bench. Wipe out the frying pan to use for the omelette.

To make the omelette, crack the eggs into a bowl and whisk together.

Place the pan on low-medium heat and add 1 tbsp of olive oil. When the pan is heated, pour half the egg mixture into the pan, swirling so the egg covers the pan.

Cook gently, and when the omelette is starting to set, place half the laksa mix onto one half of the omelette. Once set, flip the other side over to enclose. Carefully lift onto the serving plate. Repeat to make another.

Serve topped with bean sprouts, coriander, fried shallots and a lime wedge.