This is a UK version of Banh Xeo – Vietnamese Fried Rice pancake, taking an omelette form rather than using the tradiitional rice flour, water and egg mix that  I did and in a wonderfully hilarious, yet informative cookery class in Hoi An. Otherwise, the flavours are quite authentic

Omelette:

4 medium eggs

4 tsp soy sauce

1 tbsp chives

1 teasp sesame oil

½ teasp turmeric

Several grinds of salt and pepper

Filling:

Light oil such as sunflower oil to fry

1 red pepper, de-seeded and finely sliced

150g beansprouts

4 spring onions, cut into thin 5 cm strips

150g raw prawns (shell off)

2-3 tsp Nam Pla fish sauce to taste

½ lime zested and juiced

To serve:

Large handful(s) of mint, coriander and Thai basil, stems removed and shredded                           

Sesame seeds 

• Using a fork, beat together the eggs, soy sauce, chives, sesame oil and turmeric. Add lots of pepper. Set aside

• Heat 2 teaspoons of sunflower oil in a large frying pan/wok over a high heat. Add the red pepper and cook for 3-4 minutes. Add the beansprouts and cook for another 2 minutes until they are steaming hot, then add the spring onions, lime zest and prawns. Stir fry for a minute or so, until the prawns are just cooked. Add the fish sauce and lime juice. Take off the heat and set aside

• Heat 1 teaspoon sunflower oil in a small frying/omelette pan over a medium heat. Add half of the omelette mixture and swirl to create a thin base. Cook for 3-4 minutes until just set. Slide onto a warm plate and repeat the process  adding a little more oil and the remaining mix for the second omelette

• Pile the prawns and vegetables onto the omelettes. Scatter with the herbs and sesame seeds and fold over. Serve immediately