FAST FOOD
Omelette sandwiches with sorrel cream and prawns

Omelette sandwiches with sorrel cream and prawns

Serves 18



14   free-range eggs
For pan:   soft butter
35 gm (¼ cup)   sesame seeds, toasted
1 bunch (40gm)   sorrel, trimmed
200 gm   crème fraîche
¼ cup   finely chopped chives
27 (600gm)   cooked small king prawns, peeled, cleaned and halved widthways


1 Place eggs and ½ cup water in a bowl, season to taste, then whisk until combined.
2 Butter a 26cm x 32cm Swiss roll pan and line the base with baking paper. Pour in egg mixture, sprinkle with sesame seeds and cook at 190C for 10-12 minutes or until mixture is just set. Run a small knife around inner edge of pan, then turn out onto a chopping board, peel away paper and cool.
3 Meanwhile, place sorrel in a small bowl, pour boiling water over, drain, then refresh in iced water and drain again. Squeeze excess water from sorrel, finely chop, then place in a bowl. Add crème fraîche and chives, season to taste and whisk until thick.
4 Trim edges of omelette straight and cut in half lengthways. Cut each half into9 rectangles. Cut each rectangle in half horizontally, not cutting all the way through, then spread with a little sorrel cream and top with prawns. Serve immediately. Sandwiches can be refrigerated for up to 8 hours.


RECIPE Sophia Young PHOTOGRAPHY William Meppem STYLING Sophia Young


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