Shrimp Omelette

Ingredients

• 2 carrots
• 2 red bell peppers
• 250 g broccoli stalks
• 1 handful of sprouts
• 2 Spring Onions
• 1 handful of coriander leaves
• 250 g large shrimp (prepped)
• 1 Garlic clove
• 2 cm fresh ginger
• 4 tbsp peanut oil
• chili powder
• 1 splash lime juice
• 4 eggs
• soy sauce (for serving)

Instructions

1. 1.

   Peel the carrots and cut into thin sticks or shave. Wash, halve, trim the bell peppers and slice into fine strips. Rinse and drain the broccoli and sprouts. Cut the broccoli into 3-4 cm pieces. Wash, trim and slice the spring onions into fine strips. Shake dry the coriander, shake off excess water and pick off leaves. Rinse and pat dry the shrimp. Peel and finely chop the garlic and ginger. Together with the shrimp sauté briefly in 2 tbsp hot oil in a wok. Push to the sides and add broccoli, carrots and bell peppers one after another. Fry for 1-2 minutes, then add sprouts and spring onions. Mix well and season with chili powder and a splash of lime juice. Remove from heat and let cool slightly.

2. 2.

   Whisk the eggs and pour 1/4 into each hot non-stick pan with oil to make very thin omelettes. Brown briefly and set; repeat for all four. Place on plates, fill with the vegetable mixture, sprinkle coriander and fold together. Serve with soy sauce.