Vietnamese prawn omelette wrap recipe

Name: Vietnamese prawn omelette wrap recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 3 tbsp frozen soya beans, thawed; 50 g (1.8oz) peeled prawns; 25 g (0.9oz) beansprouts; 10 g (0.4oz) pickled ginger, chopped; 0.5 tbsp peanuts, unsalted; 0.25 cucumber; 0.5 tomato; 1 small handful finely shredded white cabbage; 1 tbsp fresh coriander, chopped; 0.5 lime, juice only; 2 tsp fish sauce; 2 tbsp sweet chilli sauce

Servings: persons

2 eggs
3 tbsp frozen soya beans, thawed
50 g (1.8oz) peeled prawns
25 g (0.9oz) beansprouts
10 g (0.4oz) pickled ginger, chopped
0.5 tbsp peanuts, unsalted
0.25 cucumber
0.5 tomato
1 small handful finely shredded white cabbage
1 tbsp fresh coriander, chopped
0.5 lime, juice only
2 tsp fish sauce
2 tbsp sweet chilli sauce

1
Put the soya beans, prawns, beansprouts and pickled ginger in a bowl.
2
Separately cut the piece of cucumber in half lengthways and remove the seeds using a spoon then cut the cucumber into thin crescents and add to the other ingredients.
3
Cut the halved tomato into 6 wedges and add these to the bowl, then add the cabbage and coriander.
4
Heat a small frying pan and lightly roast the peanuts dont add any oil.
5
They will start to turn a golden brown and at this point turn off the heat and allow them to cool down.
6
Lightly chop them and add to the salad ingredients.
7
Squeeze over the lime juice and add the fish sauce and sweet chilli sauce.
8
Mix everything really well.
9
Crack the eggs into a bowl and whisk lightly.
10
Heat a large non-stick frying pan and pour in the eggs.
11
Tip the pan slightly so that the egg covers the entire surface area of the pan in one thin layer you are making a large, round, flat omelette about the thickness of a pancake.
12
When the eggs are set slide the omelette out onto a chopping board.
13
Take a good handful of the salad and give it a squeeze to remove the excess dressing - place in a ball in the centre of the omelette.
14
Fold the omelette over the salad creating a square tight parcel.
15
Flip the parcel over and cut an X in the top so that you can open up the omelette to see the salad.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggs, 3 tbsp frozen soya beans, thawed, 50 g (1.8oz) peeled prawns, 25 g (0.9oz) beansprouts, and more.

Yes, Vietnamese prawn omelette wrap recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!