Shrimps Omelets with Oyster Sauce Recipe

2                                Dried Chinese Mushroom

400 g                          Raw Prawns

3 tablespoons               Cooking oil

5 cm                           Finely grated fresh ginger

1/2 cups                     Drained canned bamboo shoots, 
                                 roughly chopped

6                                Chopped Spring Onions

5                                Eggs

2 tablespoons               Water

1/2 teaspoon                Salt
1/2 teaspoon                Ground white pepper

3 tablespoons               Oyster sauce

2 tablespoons               Soy sauce

2 tablespoons               Chinese rice wine

2 teaspoons                 Water 
1 teaspoon                  Sliced spring onion for garnish

Method :

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  Soak the mushrooms in hot water for 20 minutes or until it is softened. Then drain and slice them finely, discarding the hard stem.
  
  
  
  
  
  
• Peel and de-vein the prawns before chopping it up roughly.
  
  
  
  
  
  
  
  
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  Heat 1 tablespoon of the oil in a wok and stir-fry the ginger and prawn meat over very high heat for about 2 minutes before transferring to a plate.
  
  
  
  
  
  
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  Add the bamboo shoots, spring onion and mushrooms and stir-fry for 1 minute. Transfer to a plate and wipe the wok clean with paper towel.
  
  
  
  
  
  
• Beat the eggs, water, salt and pepper in a bowl until foamy. Add the remaining oil to the wok, swirling it around to coat the base and sides.
  
  
  
  
  
  
  
  
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  Heat the wok until it is extremely hot and the oil is slightly smoking. Give the egg mixture a quick whisk again and pour it into the very hot wok, Swirling the wok a little so the egg mixture coats the side to 1/2 cm thickness.
  
  
  
  
  
  
• Cook for 1 minute. Using a slotted spoon to drain away any juices, carefully and quickly spoon the prawn and bamboo shoot mixture over the omelet. Gently lift the edge of the omelet with a spatula and tilt the wok so some of the uncooked egg from the centre runs underneath.
  
  
  
  
  
  
  
  
• Repeat this at a couple of different places around the omelet.
  
  
  
  
  
  
  
  
• Cook for about 2 minutes until the base is crisp brown and has set. Divide the omelet into 4 or 5 sections, cutting it with the spatula, and turn each section over to cook the other side.
  
  
  
  
  
  
  
  
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  When each section is lightly set underneath, transfer it to a platter, arranging the slices as they were in the wok.
  
  
  
  
  
  
• Add the oyster sauce, soy sauce and rice wine to the wok. Mix the cornflour and water and add to the wok, stirring constantly until the sauce boils and thickens slightly.
  
  
  
  
  
  
  
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  Spoon over the omelet, garnish with spring onion and serve.