Ingredients
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2 eggs, lightly beaten
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1 (450 g) bag shrimp, frozen, raw, thawed
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1 tablespoon sesame oil
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2 spring onions, sliced
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1 tablespoon fish sauce
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lime juice (1 lime or may substitute 1 lemon)
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3 cups cooked rice
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100 g snow peas, trimmed, thinly sliced
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1 garlic clove, crushed
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1/2 cup Thai sweet chili sauce, sweet
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1 tablespoon dark soya sauce
Instructions
- 1. Pour the beaten eggs into a hot, lightly greased frying pan and cook for 1-2 minutes until eggs are set, then turn the omelette onto a chopping board, cool, roll up and slice thinly.
- Pat prawns dry with paper towels and heat sesame oil in a wok or open deep frying pan, add the prawns and cook until they turn pink, then set aside and keep warm.
- Add spring onions and garlic and stir-fry over medium heat for 1 minute, next add the sweet thai chilli sauce, dark soya sauce, fish sauce and lime juice.
- Return the prawns to the wok with the cooked rice and snow peas and toss together in the sauces.
- Continue stir-frying until the rice and prawns are hot, then carefully stir through the sliced omelette and enjoy.