Prawn omelette with creamy shellfish sauce

What goes in

• 300 g raw prawns, heads and shells on
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp vinegar
• 4 eggs
• 30 g butter
• 1 red onion
• 1 leek
• 2 stalks celery
• 1 tomato
• 2 cloves garlic
• 100 ml white wine
• 200 ml water
• 50 ml cream
• 1 tbsp lemon juice
• Salt and pepper to taste
• Lettuce leaves for serving

How to do it

1. 01

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

2. 02

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

3. 03

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

4. 04

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

5. 05

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

6. 06

   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. 07

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

8. 08

   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. 09

   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.