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Omelette sandwiches with sorrel cream and prawns

You'll need

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


  • 01
  • Place eggs and ½ cup water in a bowl, season to taste, then whisk until combined.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 18 people
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At A Glance

  • Serves 18 people

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