Asian prawn and chicken omelet

SERVES: 2

Ingredients

6 eggs

2 spring onions, finely sliced 1 tbsp grated ginger

1 tbsp salt-reduced soy

1⁄4 cup vegetable oil 300g uncooked prawn meat 1 cup shredded barbecued chicken

1 carrot, peeled and grated 1 cup of bean spouts

1⁄2 cup coriander leaves

1⁄2 cup vietnamese mint 2 tbsp oyster sauce

Method

Add eggs, spring onion, grated ginger and soy to a medium bowl. Whisk with a fork until combined.

Roughly chop the prawn meat, shred the barbecued chicken, grate the carrot, and have your other ingredients ready for cooking

Heat 1 tablespoon of the oil in a wok, until the surface shimmers with heat. Add prawn meat and stir-fry for about 1 minute. Add chicken and carrot, stir, for another 30 seconds then set aside in a bowl.

Clean and heat wok again, adding 1 tablespoon of oil. Pour in half of the egg mixture, move the mix left to right with a fork, then leave to cook in the bottom of the wok for 30 seconds without stirring. Sprinkle in half of the prawn meat, herbs and bean sprouts.

Using a spatula, fold egg mixture over on to itself, leave to cook for another 30 seconds, then slide on to a plate to serve with oyster sauce, more herbs and sprouts.

Repeat this one more time, for the second omelette.