Omelette sandwiches with sorrel cream and prawns


  • Serves 18 people

  • 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.
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