Prawn omelette

Ingredients

3 tablespoons sunflower oil
2 leeks, sliced
4 tablespoons cornflour
1 teaspoon salt
350g/12oz raw tiger prawns,peeled and deveined
175g/6oz mushrooms, sliced
175g/6oz bean sprouts
6 eggs

Procedure

• Heat a wok or large frying pan over a medium heat.
  
• Add the oil and,when the oil is hot enough, add the leeks and stir-fry for 3 minutes.
  
• Mix the cornflour and salt together in a large bowl.
  
• Add the prawns to the cornflour and salt mixture, and toss to coat all over.
  
• Add the prawns to the wok, and stir-fry for 2 minutes or until the prawns have changed color and are almost cooked through.
  
• Now add the mushrooms and beansprouts to the wok, and stir-fry for a further 2 minutes.
  
• Beat the eggs with 3 tablespoons water in a small bowl.
  
• Pour the egg mixture into the wok and cook, stirring, until the egg sets, carefully turning the omelette over once.
  
• Turn the omelette out onto a clean board, divide into four and serve hot