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Demonstrated at the 2011 Melbourne Food and Wine Festival.
Sugar Cured Prawns:
Mix all ingredients together well and leave to marinate for 24hours, then rinse prawns and pat dry.
Refrigerate in an air tight container until ready to use.
Smoked Chilli Sambal:
Heat the oil in a pot to 180°C.
Deep fry the red peppers, onions and cherry tomatoes separately in small batches until they are a rich golden brown – almost burnt looking – draining them on paper towel and then tipping them into a large bowl as you go.
Fry the ginger and garlic, in separate batches also, until just golden brown.
In a small frying pan fry the ground shrimps in a little of the fryer oil until aromatic and add to the bowl along with the remaining ingredients. Mix thoroughly.
Now blitz the sambal in batches in a food processor until almost smooth, emptying it out into another bowl as you go. Once you have done this, mix the processed sambal together thoroughly and leave to cool. Place in an airtight container and refrigerate until needed.
For each omelette whisk two eggs together in a small bowl with ½ teaspoon of sambal and a small pinch of salt.
Heat a knob of butter in an omelette pan over moderate heat and when it begins to sizzle add 6 prawn halves. Toss these in the pan until almost cooked then pour in the eggs.
Swirl the pan once or twice then reduce the heat. Sprinkle over 3 green chilli rounds and a small handful of spring onions. When the eggs look almost cooked use a flat heatproof rubber spatula to fold the omelette in half. Slide onto a plate and keep warm while you repeat the process.
Garnish each omelette with picked coriander and a spoonful of the sambal.
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