Prawn & crab masala omelette Recipe

Serves : 4 servings 

Ingredients : 

1)  RAW PEELED PRAWNS 250–300g (9–10½oz), fresh or defrosted

2)  WHITE CRABMEAT 150–200g (5½–7oz), fresh, defrosted or canned

3)  EXTRA VIRGIN RAPESEED OIL 3–4 tablespoons

4)  CUMIN SEEDS ½ teaspoon

5)  FRESH GREEN CHILLIES 1–2 finger-type, finely chopped

6)  ONION 1, chopped

7)  EGGS 8–12, depending on appetite

8)  CHOPPED FRESH CORIANDER 1 tablespoon, plus extra sprigs to garnish

9)  TOMATO 1 plum-type, deseeded and chopped

10)  GRATED CHEDDAR CHEESE 3–4 tablespoons, for sprinkling (optional)

11)  SALT

TO SERVE
1)  WELL-BUTTERED TOAST

2)  TOMATO KETCHUP (optional)

Preparation Method :

- Devein and chop the prawns. Squeeze any excess water out of the crabmeat, then break into flakes.

- Heat a generous tablespoon of the oil in a frying pan. When hot, add the cumin seeds. As soon as they change colour, add the chilli(es) and sauté for a few seconds, then add the onion and cook until pale.

- Add the prawns, increase the heat to high and sauté for 1 minute, until the liquid has evaporated.

- Add the crabmeat and stir well, then turn off the heat. Transfer the mixture to a small tray and spread it out so that it cools fast.

- Beat 2 or 3 of the eggs in a bowl, then mix in a quarter of the seafood mixture, a quarter of the coriander and a quarter of the tomato. Add salt to taste.

- Put a little of the remaining oil in your omelette pan and place over a high heat until it comes almost to smoking point. Pour in the egg mixture and cook until the bottom is lightly browned and the centre is still slightly moist. Add some grated cheese now and fold the omelette in half, if you wish, then slide on to a plate. Cook the other omelettes in the same way.

- Serve immediately, garnished with fresh coriander sprigs and accompanied by well-buttered toast, and tomato ketchup, if you wish.

SHARE