Ingredients (serves 4)

• 1/4 cup oyster sauce
• 1/4 cup salt-reduced soy sauce
• 1/4 cup dry sherry
• 1/2 teas caster sugar
• 1/4 cup sesame oil
• 12 medium green king prawns, peeled, deveined
• 120g fresh baby corn, halved lengthways
• 1 bunch asparagus, halved widthways, then lengthways
• 6 green onions, cut into pieces, plus extra, thinly sliced, to serve
• 12 eggs, lightly beaten
• 2 cups bean sprouts

Method

1. Whisk sauces, sherry and sugar until combined. Heat 1 tbs 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 tbs 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.
2. Add vegetables to prawns. Heat 1 tsp 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
3. 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
4. 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