Seafood Omelette Preparation Time: 25 minutes | Cooking Time: 10 minutes 3 green onions, chopped 2 cloves garlic, crushed 1 teaspoon ground black peppercorns 2 tablespoons chopped fresh coriander root 2 tablespoons oil 350g white fish fillets, chopped 350g cooked king prawns, shelled 1/4 cup frozen peas 1 tablespoon light soy sauce 1/2 teaspoon fish sauce 1 tablespoon chopped fresh coriander leaves 1 tablespoon oil, extra 6 eggs, lightly beaten 1 teaspoon cracked black peppercorns

Grind onion, garlic, ground peppercorns and coriander root to a paste using mortar and pestle.

Heat oil in pan, cook garlic paste, stirring, for about 2 minutes or until fragrant. Stir in seafood, peas, sauces and fresh coriander, cook, stirring, for 2 minutes; remove from heat.

Heat extra oil in pan, pour in combined eggs and cracked peppercorns, cook until omelette is lightly browned underneath and top is almost set.

Spoon seafood mixture over half of omelette, fold omelette in half. Cook a further 2 minutes or until mixture is hot and omelette is set.

Serves 4.

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Best made just before serving.

Per serving: 25.1g fat, 384 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks