Fast Recipes

Omelette sandwiches with sorrel cream and prawns

Australian Gourmet Traveller fast food recipe for omelette sandwiches with sorrel cream and prawns

By Sophia Young
  • Serves 18
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Omelette sandwiches with sorrel cream and prawns


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


  • 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.