Thai Prawn Omelette

September 8, 2016 by Peter Westfield

“What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.

We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole – sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal.”


Prep time: 5  Minutes      Cook Time: 15  Minutes

Serves: 1-2 People                  Difficulty: Easy



  • 3 eggs
  • ¼ cup cha om (or sliced baby spinach)
  • ½ eshalot sliced
  • 1 shallot sliced
  • 10 ml fish sauce
  • ¼ lime
  • 3 peeled prawns cut in half length ways



  • ½ cup picked coriander
  • ¼ lime
  • ½ cup bean sprouts
  • julienne carrot
  • 1tbsp mayonnaise
  • 1 teaspoon fish roe



In a bowl, with a fork mix all ingredients well, squeeze lime into mix, but (not garnish)

Separately mix garnish ingredients together.

In a wok get oil (don’t be shy, practice makes perfect) and heat until it wisps smoke.

Add egg mix and agitate with wok spoon (there has to always be enough oil at this point, the omelette should not be sticking to the wok at any time.

Once the omelette is 75% cooked carefully but confidently flip.(be careful this is when people burn themselves.)

Transfer to a plate and place garnish on top, can serve with rice and sriracha sauce.