Fold prawns, asparagus and baby corn into a golden egg casing for a quick dinner idea.
- 1/4 cup (60ml) oyster sauce
- 1/4 cup (60ml) salt-reduced soy sauce
- 1/4 cup (60ml) dry sherry
- 1/2 teaspoon caster sugar
- 1/4 cup (60ml) sesame oil
- 12 (500g) medium green king prawns, peeled, deveined
- 120g pkt fresh baby corn, halved lengthways
- 1 bunch asparagus, halved widthways, then lengthways
- 6 green onions, cut into 8cm pieces, plus extra, thinly sliced, to serve
- 12 eggs, lightly beaten
- 2 cups (100g) bean sprouts
- Whisk sauces, sherry and sugar until combined. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add prawns and cook for 2 minutes each side or until just cooked through. Transfer to a bowl and keep warm. Add another 1 tablespoon of oil to pan. Cook corn, asparagus and onions for 1-2 minutes or until just tender. Add sauce mixture and cook for a further minute. Remove from heat. Strain over a bowl, reserving sauce.
- Add vegetables to prawns. Heat 1 teaspoon oil in a small (18cm base) non-stick frying pan over high heat until smoking. Pour a little beaten egg into pan - if egg bubbles and cooks immediately, pan is hot enough to use.
- Pour 1/4 of egg into hot pan then, using a wooden spatula, scramble until egg starts to cook but is still runny enough to cover base of pan. Cook for a further 1-1 1/2 minutes or until cooked through.
- Remove pan from heat. Tap to loosen omelette, then tilt towards a warm plate and shake to slide omelette to edge of pan. Place 1/4 of filling and 1/4 of bean sprouts over 1/2 of omelette, then slide on to plate, folding omelette in half. Repeat steps 2 and 3 with remaining ingredients. Serve drizzled with reserved sauce and scattered with extra onions.