Ingredients:

  • 2 tablespoons (30 ml) sesame oil
  • 2 tablespoons (30 g) sesame seeds
  • 225g (approximately 1 1/4 cups) cooked long-grain rice (Basmati recommended)
  • 5 cm (approximately 2 inches) piece of cucumber, finely grated
  • 1 teaspoon finely grated lemon rind
  • Juice from 1/2 lemon
  • To taste: Salt and black pepper
  • 6 large eggs
  • 1 tablespoon (15 ml) dry sherry
  • 1 tablespoon (15 ml) light soy sauce
  • Pinch of caster sugar (or granulated sugar)
  • 225g (approximately 8 ounces) cooked, peeled, and deveined shrimp, roughly chopped
  • 4 spring onions, finely chopped
  • 2 large tomatoes, seeded and chopped
  • 30 mL (approximately 2 tablespoons) vegetable oil, divided
  • 4 cooked prawns (Tiger prawns) in their shells
  • Fresh coriander sprigs

Instructions:

  1. Heat sesame oil in a large pan. Fry sesame seeds until golden and fragrant.
  2. Stir in cooked rice, grated cucumber, lemon rind, lemon juice, salt, and pepper.
  3. Cook for 2-3 minutes until heated through. Set aside and keep warm.
  4. In a bowl, whisk together eggs, sherry, soy sauce, sugar, and black pepper until well combined.
  5. Stir in chopped shrimp, spring onions, and chopped tomatoes.
  6. Heat 1/2 tablespoon vegetable oil in one of the smaller frying pans. Pour in 1/4 of the egg mixture.
  7. Fry over medium heat for 3-4 minutes, or until golden brown underneath. Cover the pan and cook until the omelette is just set.
  8. Remove the lid and gently fold the omelette in half. Transfer to a serving plate.
  9. Garnish with a cooked prawn in its shell and fresh coriander sprigs. Serve immediately with a spoonful of the warm sesame rice.
  10. Repeat steps 6-9 with the remaining egg mixture, dividing the vegetable oil and egg mixture evenly between the remaining omelettes.