SERVES 1
PREPARATION 5 MINS
COOKING 5 MINS
2 organic eggs
1tsp fish sauce
1tsp chopped chives
1tbsp vegetable oil
100g (31/2oz) large peeled prawns
Handful of pea shoots
2tbsp oyster sauce
1. To make the omelette, lightly beat the eggs and fish sauce in a medium bowl. Add the chives and mix well. Season lightly with salt and white pepper.
2. Heat the oil in a wok or large frying pan. Pour in the egg mixture - it will puff up when it hits the hot oil. Reduce the heat to low and cook for about 3 minutes. Remove from the pan and place on a flat surface.
3. Place the prawns and pea shoots down the centre of the omelette and roll up. Return it to the pan and cook for 2 minutes, or until heated through. Remove the omelette from the pan and transfer to a wide, shallow bowl and drizzle with the oyster sauce. Serve immediately.
TIP
If you want to serve more than one, make the omelettes first and keep them warm in a low oven, separating them with greaseproof paper. When ready to serve, roll each with the filling ingredients, heat and serve immediatly.