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Ingredients
- 3 tablespoons sunflower oil
- 2 leeks, sliced
- 4 tablespoons cornflour
- 1 teaspoon salt
- 350g/12oz raw tiger prawns, peeled and deveined
- 175g/6oz mushrooms, sliced
- 175g/6oz beansprouts
- 6 eggs
Instructions
- Heat a wok or large frying pan over a medium heat. Add the oil and,
when the oil is hot enough, add the leeks and stir-fry for 3 minutes. - Mix the cornflour and salt together in a large bowl. Add the prawns to
the cornflour and salt mixture, and toss to coat all over. - Add the prawns to the wok, and stir-fry for 2 minutes or until the prawns
have changed colour and are almost cooked through. - Now add the mushrooms and beansprouts to the wok, and stir-fry for a
further 2 minutes. - Beat the eggs with 3 tablespoons water in a small bowl. Pour the egg
mixture into the wok and cook, stirring, until the egg sets, carefully
turning the omelette over once. - Turn the omelette out onto a clean board, divide into four and serve hot
