Ingredients:

  • 6 oz Large Shrimp/Prawns (Peeled & Deveined)
  • 1 Tbsp Unsalted Butter (or good quality Olive Oil, for filling)
  • 2 stalks Spring Onion (Scallions), white and light green parts, finely sliced
  • 1 large clove Garlic, finely minced
  • 1 Tbsp Dry White Wine or Chicken Stock (Optional)
  • Sea Salt and Freshly Cracked Black Pepper, to taste
  • 6 Large Eggs (fresh and at room temperature)
  • 2 Tbsp Whole Milk or Double Cream
  • 1 Tbsp Fresh Chives, finely snipped
  • 2 Tbsp Unsalted Butter (for cooking the eggs, 1 Tbsp per omelette)

Instructions:

  1. Prepare the ingredients: Pat the thawed shrimp thoroughly dry with paper towels. Slice the spring onions and mince the garlic.
  2. Sauté Aromatics: Melt 1 Tbsp of butter or oil in a small frying pan over medium-high heat. Add the spring onion and cook for 1 minute until fragrant. Add the garlic and cook for 30 seconds.
  3. Cook Prawns: Add the dried shrimp/prawns to the pan. Season with salt and pepper. Cook for 1–2 minutes per side until they turn pink and opaque. They should just be cooked through.
  4. Deglaze (Optional): If using, pour in the white wine or stock and let it bubble fiercely for 15 seconds until almost evaporated. Remove the filling from the heat and set aside immediately.
  5. Prepare the Eggs: Crack the 6 eggs into the medium bowl. Add the milk/cream, salt, pepper, and chives. Whisk vigorously until the mixture is pale yellow, light, and slightly frothy.
  6. Cook the Omelette (First Serving): Place the 8-inch non-stick pan over high heat. Add 1 Tbsp of butter. Wait until the butter melts, foams, and then subsides (it should be very hot and just beginning to turn golden brown).
  7. Pour Eggs and Scramble: Pour half of the egg mixture into the hot pan. Immediately, using a rubber spatula, vigorously stir the center of the eggs for 15–20 seconds, dragging the cooked curds into the center while tilting the pan so the uncooked liquid runs underneath. Stop stirring when the eggs are mostly set but still very moist on top.
  8. Add Filling and Fold: Place half of the prawn filling across the center third of the omelette surface. Fold one side of the omelette up and over the filling, then use the spatula to push the formed omelette towards the far edge, creating a tight, neat roll.
  9. Serve and Repeat: Cook for 10 more seconds until the omelette is glossy and pale yellow. Tip the omelette directly onto a warm plate, seam-side down. Repeat the entire cooking process for the second serving.