Parilla Fresh

Last Updated: 10/3/2006

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SEAFOOD AND SPROUT OMELETTE

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Serves 1

1 teaspoon Peanut Oil
3-4 Eggs
1/2 (half) teaspoon Fish Sauce
50g Crab meat
50g shelled Prawns (100g in the shell)
50g Parilla Fresh Bean Sprouts, tails removed
50g Parilla Fresh Snow Pea Sprouts, cut in half and the stalks discarded
1 tablespoon Garlic Chives, cut into 2 cm lengths

Heat the oil in a non-stick frying pan.
Beat the eggs with the fish sauce and pour into the pan, pulling the sides to the middle as the egg cooks.
Whilst it is still fairly runny, pile the remaining ingredients on one side and flip the unfilled side of the omelette over to cover.
Turn off the heat and let it sit for a minute before sliding it onto a warm plate and drizzling it with the sauce.

Sauce
1 tablespoon Oyster Sauce
1 tablespoon Sweet Chilli Sauce
1/2 teaspoon Sesame Oil
1 teaspoon Soy Sauce

Mix together.