Garry's Asian Prawn Omelette with Oyster Sauce

Cooked and enjoyed in the Frankston Men's kitchen. Approximately $2.50 per serve.

Ingredients: Omelette: * 250g cooked and peeled prawns, heads and tails removed, chopped into small pieces * 2 cups of bean shoots * 6 spring onions, finely chopped * 12 eggs * Small amount of vegetable or peanut oil Sauce: * 1/3 cup oyster sauce * 1/3 cup boiled water * 1 tbsp corn flour * 1/2 cup cold water Method: 1. Crack 6 eggs into one bowl and 6 in another and whisk together. 2. Add half the prawns and spring onions to each bowl and stir through. 3. Mix oyster sauce and hot water in a cup. In a separate cup, mix corn flour with cold water and add to oyster sauce. Stir. 4. Heat wok to a high temperature and add oil. Place half the bean shoots in the wok and spread around the base. 5. Add one bowl of egg mix and turn in wok until egg has set and prawns are heated through. The omelette mix will break up. This serves 3 6. At the same time, place oyster sauce mix in a small sized frypan, whisk until sauce has thickened. 7. Repeat steps 4 and 5 to make the remaining 3 omelette serves 8. Serve on plates and pour over oyster sauce mix Serves 6 Tips: Always mix cornflour with cold water and then add to sauce to stop lumps from forming!