Chinese prawn omelette
Chicken stock cube(s)
½ cube(s), to make 170ml
1 tablespoons, dark
2 teaspoons, level
Calorie controlled cooking spray
King Prawns, Raw
100 g, peeled and deveined
Egg, whole, raw
2 medium, raw, lightly beaten
2 medium, trimmed and thinly sliced to serve
1 inch slice(s), cut into matchsticks
- In a jug, whisk together 170ml hot chicken stock made with the 1⁄2 stock cube, and the oyster sauce, dark soy sauce and mirin. Put the cornflour in a small bowl and stir in enough of the sauce mixture to form a smooth paste. Mix the paste into the sauce mixture, then pour it into a small pan. Bring to a simmer and cook for 1-2 minutes, until thickened and slightly reduced.
- Meanwhile, mist a nonstick frying pan with cooking spray and stir-fry the prawns for 2 minutes over a medium heat. Pour over the eggs and cook for 3-4 minutes, swirling the pan occasionally, until the prawns are cooked through and the eggs set.
- Slide the omelette onto a plate, spoon over the sauce and serve garnished with spring onions, ginger and freshly ground black pepper.