Photo of Chinese prawn omelette by WW

Chinese prawn omelette

Points® value
Total Time
20 min
10 min
10 min
Everyone should have a reliable omelette recipe they can turn to when short on time. This works brilliantly at any time of day, and at any time of year.


Chicken stock cube(s)

½ cube(s), to make 170ml

Oyster sauce

1 tablespoon(s)

Soy Sauce

1 tablespoon(s), dark


1 tablespoon(s)


2 teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

King Prawns, Raw

100 g, peeled and deveined

Egg, whole, raw

2 medium, raw, lightly beaten

Spring Onions

2 medium, trimmed and thinly sliced to serve

Root Ginger

1 inch slice(s), cut into matchsticks


  1. 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.
  2. 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.
  3. Slide the omelette onto a plate, spoon over the sauce and serve garnished with spring onions, ginger and freshly ground black pepper.