Ingredients

• (SERVES 2–3)
• 1 tin of shrimp in garlic and olive oil
• 1 egg
• 5 g of fresh ginger
• 1 tablespoon of flour
• 1 teaspoon of muscovado sugar
• 2 cherry tomatoes, chopped
• 1/2 onion, chopped
• 1 teaspoon of powdered chilli pepper
• 5–6 shrimps + some extra for garnishing
• 1 teaspoon of Vegemite
• ®
• 1 tablespoon of extra virgin olive oil
• Salt and black pepper to taste
• For the red sauce
• 1/2 clove of garlic
• 1/2 onion
• 1 spring onion
• 1 habanero chilli pepper
• 1 tablespoon of the shrimp olive oil
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon balsamic vinegar
• (or apple cider vinegar)
• 1 teaspoon of powdered lemon balm
• Fresh chives, for garnishing
• Omelette with Shrimps in Garlic
• and Olive Oil and Red Sauce

Preparation

1. 1

   Start by making the red sauce: peel the garlic and onion and place them in a food processor with the remaining ingredients for the sauce. Process until you get a fairly homogeneous sauce and set aside.

2. 2

   Crack the egg into a bowl and beat with the remaining ingredients, mixing well. In a non-stick frying pan, heat a tablespoon of olive oil, then gently pour the omelette mix in and cook over a low heat for 5 minutes with the lid on.

3. 3

   After 5 minutes, turn the omelette using the lid and slide back into the frying pan. Transfer the omelette to a plate and serve with the red sauce, garnishing with chopped chives and some shrimps that you have previously drained.