Prawn and Leek Omelette
This easy to prepare prawn omelette is perfect to serve as a brunch for two. Pre-cooking the prawns in ginger ale adds a delightful tang to the meal.
- 225 g fresh jumbo prawns, washed, peeled, tails removed
- 1 x 330 ml can ginger ale
- juice from 1 lemon
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 large leeks, well rinsed and roots trimmed and sliced into thin ringlets (use white and pale green parts only)
- ½ cup sliced roasted red capsicum, drained
- 6 large eggs
- 2 tablespoons heavy cream
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- In a small pot, over medium high heat, combine the shrimps with the ginger ale and lemon. Throw in the lemon rinds. Boil, then simmer till shrimps cook, about 8 minutes. When cooked, drain shrimps and set aside.
- Separately, in a medium bowl, whisk the eggs with the cream till frothy, about 3 to 5 minutes. Add the salt and pepper. Set aside.
- In a large non-stick skillet, over medium heat, add the butter and extra virgin olive oil. When the butter starts to sizzle, add the sliced leeks. Cook for 2 to 3 minutes till leeks soften.
- Add the pre-boiled shrimps to the leeks in the skillet. Mix in the sliced roasted red bell peppers. Cook and stir ingredients for 1 to 2 minutes to allow flavours to mingle.
- Pour the beaten egg mixture over the shrimp mixture. Tilt the pan around to spread the eggs completely and evenly over the bottom of the skillet. Cover, and cook the omelette for 5 minutes or till no more liquid is visible. Turn off the heat.
- Serve hot with crusty bread rolls.