Ingredients

2 tb sp oil
3 cloves garlic,chopped
2 stems lemon grass (white part only) finely chopped
1-2 tsp red chilies, chopped
500g raw prawns shelled
2 spring onions, chopped plus 1/4 cup shredded, to garnish
1/2 tsp black pepper
1 tb sp fish sauce
2 tsp soft brown sugar
4 eggs
2 tb sp water
coriander sprigs , to garnish
chili sauce for serving

Method

Heat half the oil in a large wok or heavy based saucepan. Add garlic, lemon grass, coriander root and chilies to wok and stir over a medium heat for 20 seconds.
Add prawns to wok and stir fry until prawns change color. Add chopped spring onions, pepper, fish sauce and brown sugar to the wok, toss and remove from the wok.

Beat the eggs, water and fish sauce in a bowl until mixture is foamy. Add remaining
oil to wok and swirl around to coat the sides. Heat the wok and when it is very hot, pour in the egg mixture and swirl the mixture around the wok. Allow the mixture to
set on the underneath edges, frequently lifting the edges once set and tilting the wok
a little to let the unset mixture run underneath. Repeat this process until the omelette is nearly all set.

Place 3/4 of the prawn mixture in the center of the omlette and fold in sides of the omelette to form a square, overlapping the sides a little or simply fold the omelette in half. Slide complete onto a serving plate and place remaining prawn mixture in the top. Sprinkle with the shredded spring onions. Garnish with coriander.

Serve with chili sauce and steamed rice.

(Serves : 2- 4)