Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Sugar Cured Prawns

  • 18 tiger prawns, peeled, split lengthways and de-veined

  • 1 lemongrass stalk bashed gently with a rolling pin or other suitable implement and chopped into 4 pieces

  • 30g peeled ginger, sliced

  • 3 lime leaves, shredded

  • 1 tsp chipotle chilli flakes

  • 1 tbsp soy sauce

  • 1 tbsp fish sauce

  • 100g sugar

  • 15g sea salt

  • Smoked Chilli Sambal

  • 2.5L rapeseed oil for frying

  • 250g red peppers, sliced

  • 250g onions, sliced

  • 250g ripe cherry tomatoes, whole

  • 80g peeled ginger, julienned

  • 80g garlic, sliced

  • 25g dried shrimps, ground in a spice grinder

  • 1 large dried chipotle chilli soaked until soft in hot water, stalk removed

  • 125ml tamarind paste

  • 40ml fish sauce

  • Omelette

  • 12 eggs

  • 3 tsp smoked chilli sambal

  • Salt to taste

  • Butter, for cooking

  • 1 green chilli, sliced into super fine rounds

  • 1 bunch spring onions, sliced

  • 1 bunch coriander, picked


  • Sugar Cured Prawns:

  • 1.

    Mix all ingredients together well and leave to marinate for 24hours, then rinse prawns and pat dry.

  • 2.

    Refrigerate in an air tight container until ready to use.

  • Smoked Chilli Sambal:

  • 1.

    Heat the oil in a pot to 180°C.

  • 2.

    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.

  • 3.

    Fry the ginger and garlic, in separate batches also, until just golden brown.

  • 4.

    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.

  • 5.

    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.

  • Omelette:

  • 1.

    For each omelette whisk two eggs together in a small bowl with ½ teaspoon of sambal and a small pinch of salt.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Garnish each omelette with picked coriander and a spoonful of the sambal.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 814kj
  • Fat Total 63g
  • Saturated Fat 7g
  • Protein 18g
  • Carbohydrate 47g
  • Sugar 28g
  • Sodium 1314mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings