Prawn omelette with creamy shellfish sauce

How Maurice does it

1. 1

   Remove the heads and shells from the prawns, reserving the heads and shells for the sauce. Cut the prawn meat into small pieces.

2. 2

   Marinate the prawn pieces in soy sauce, fish sauce, oyster sauce, and vinegar. Set aside.

3. 3

   For the sauce: In a pan, melt butter and add the reserved prawn heads and shells. Cook briefly.

4. 4

   Add chopped onion, leek, celery, tomato, and garlic to the pan. Pour in white wine and water. Season with salt and pepper.

5. 5

   Bring to a gentle simmer and cook for about 30 minutes, just below boiling.

6. 6

   Blend the mixture with a hand blender until smooth, then strain through a fine-mesh strainer into a bowl. Stir in cream and lemon juice. Keep warm.

7. 7

   Sear the marinated prawn pieces briefly in a hot pan, then set aside.

8. 8

   In the same pan, pour in beaten eggs and cook to make an omelette. Place the seared prawn pieces in the middle and roll up the omelette.

9. 9

   Plate the omelette on a bed of lettuce leaves. Pour the warm sauce over the omelette. Garnish with a whole cooked prawn if desired. Serve any extra sauce as a soup on the side.