How to make it

  • De-vein and butterfly prawns, toss with ginger and garlic, marinate for 10 mins. Blanch snow peas in boiling water for 5 secs, strain. In a separate bowl whisk all ingredients for dipping sauce together.
  • Heat wok with 1 tbspn vege oil and fry prawns quickly till just cooked. Set aside and cover to keep warm. Wipe the wok with paper towel and heat till very hot.
  • In another bowl whisk the eggs together with spring onions, water and a good pinch of salt.
  • Add 2 tbspn sesame oil to wok and pour in half the egg mix. Swirl around the pan and lightly move the egg with the spatula. Turn down heat at this stage.
  • Once egg is almost cooked, add half the prawns, snow peas, bean sprouts and coriander. When the omelette is golden, fold over and remove form the pan.
  • Repeat the last step with remaining ingredients. Serve immediately, drizzled with lots of sauce and garnished with coriander.

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