Blue Swimmer & King Prawn Omelette with Coconut Tamarind sauce

Preparation time
20 mins
Cooking time
20 mins
4 people
Meal course
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Blue Swimmer & King Prawn Omelette with Coconut Tamarind sauce

I know, I KNOW… This seems like quite the saga for an omelette recipe when you first cop a gander at it, but I can assure you it is easy to throw together once you have all the elements  made and it’s also devastatingly delicious!
I cooked this last week for my Adelaide Central Market live demo to celebrate Easter, and it’s too good a recipe for me not to share it with the World.Wide.Web as well.
This easy egg show stopper is the perfect brunch, lunch or even dinner recipe to whip up over the Easter long weekend  – actually, you could make it ANYTIME, but even more so if you are looking for an interesting way to eat seafood on Good Friday, because if unlike me (an agnostic who always eats steak) you are god fearing and follow the rules.
You will not regret making this, neither will your fellow diners… And trust me, when you taste my Tamarind sauce, you’ll actually die from foodgasmic pleasure ***NB: You won’t actually die***


10 Large Free Range Eggs
1 tsp Fish sauce
1 tsp Light soy
200gms cooked Blue Swimmer Crab meat
500gms Green King Prawn meat
1 bunch of shredded Chinese Spinach
1 whole Spring Onion
1 bunch of Coriander – Roots and stems chopped, leaves reserved
Coconut Oil
Coconut Oil spray
1 Lime – cut into quarters to serve

Green Papaya Salad

1 small Green Papaya – finely julienned
1 cup Bean shoots
1 long red Chilli
1 whole Spring Onion
1 Lime

Tamarind and Coconut sauce
1 tsp Coconut Oil
½ long red Chilli
1cm thumb of Ginger
1 small clove of Garlic
1 cup Coconut cream
1 tsp Tamarind Puree
1 tsp Coconut Sugar
1 tsp Fish sauce
1 tsp Light soy

  1. To make the Tamarind and Coconut Sauce – Heat the coconut oil in a small saucepan over a medium heat and add the finely chopped chilli, ginger and garlic. Cook for a couple of minutes until becoming fragrant and then stir in the rest of the sauce ingredients. Bring to the boil and simmer gently for 5 minutes. Season with a little salt to taste, and set aside until ready to use.
  2. To make the Green Papaya Salad – Place the finely shredded Papaya and bean shoots into a small bowl. Add the finely sliced chilli, spring onion and the reserved coriander leaves. Add the juice of the lime, season with a little salt and toss together well. Set aside.
  3. Spray a large heated sauté pan with coconut oil and working in 2 batches, fry the green prawn meat over a super high heat until just undercooked - this will ensure they don't overcook when placed into the omelette. Season with salt and set aside. In the same sauté pan, heat 1 tbs of Coconut Oil and add the washed, shredded Chinese Spinach, finely chopped Spring Onion and the finely chopped roots from the Coriander. Stir Fry together until just wilted and then add the blue swimmer crab meat. Toss together gently so you don’t break the meat up. Turn off the heat and set aside.
  4. Beat together the eggs, fish sauce and light soy sauce, season with a pinch of salt. Heat a non-stick omelette or crepe pan over a medium heat, spray well with coconut oil spray and pour one quarter of the egg mixture into the pan. Leave it for a minute to begin cooking and then on one half of the egg lay a quarter of the Crab and Spinach mix. Carefully arrange a quarter of the Prawns over the top of the crab. By now the omelette should be almost cooked, working quickly and very carefully, use a spatula to flip the omelette over itself to enclose the filling. Leave to cook for a couple of minutes longer and slide the omelette onto your serving plate. Repeat with the remaining egg, crab and prawns until you have four omelettes.
  5. Serve the Omelette with the Green Papaya salad, Coconut Tamarind sauce and a wedge of Lime.
  6. TIP: You can make the sauce and salad a couple of hours ahead of time, just leave them at room temp until ready to serve.

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