Lucky Cat Shrimp Omelette

This omelette is from Lucky Cat, my pan-Asian restaurant in London, and was inspired by a trip to Laos for my National Geographic series, Uncharted. I love the combination of fish sauce, coriander (cilantro) and chilli with the brown shrimp that are native to the UK, but it works really well with regular prawns (shrimp) too. Serve with sticky rice, virtually the national dish of Laos, and a green salad.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the fish sauce, lime juice and sugar into a bowl and add 1 tablespoon water. Season with a pinch of salt and mix well.

Step 2

Crack the eggs into a separate bowl, then add the cornflour, coriander stalks and the fish sauce mixture. Beat together until fully combined.

Step 3

Stir in the shrimps.

Step 4

Place a small, non-stick frying pan (skillet) over a medium heat and add the groundnut oil. When very hot, pour in the egg mixture and allow to cook for 30-60 seconds, until puffed up and beginning to brown. Using a board or plate, flip it over and cook for a further 30 seconds.

Step 5

Fold the omelette over and slide onto a plate. Garnish with the coriander, dill and mint leaves, the crispy onions and red chilli, and drizzle over some chilli oil.