INGREDIENTS:

• 8 large prawns (shrimps)
• 1/2 tsp fine salt to clean the prawns
• 2 eggs
• 1 tsp + 1/2 tsp cooking oil divided
• chopped spring onion &/or coriander for garnishing

(A) Seasonings for Egg Mixture

• 1/2 tsp mushroom (or chicken) seasoning powder to taste; can substitute with light soy sauce
• 3 dashes white pepper powder to taste
• 1/2 tsp sesame oil
• tiny pinch of salt to taste

DIRECTIONS:

1. Prep prawns. Shell and de-vein the prawns. Place them in a small bowl with 1/2 tsp fine salt. Massage the prawns with the salt for 30 seconds. Rinse the prawns through a slotted sift to wash off all the salt. Pat dry on paper towels and keep chilled in the fridge until ready to cook.
2. Prepare egg mixture. Crack eggs in a bowl, and beat them well with seasonings (A).
3. Partially cook the prawns. Heat 1 tsp oil in a non-stick wok pan. When the prawns are just done (do not overcook), set aside on a plate.
4. Make moist egg. Add remaining oil to the pan, greasing it well with a pastry brush. Heat the pan on low heat. Pour egg mixture to the pan. As the egg set, pull edges with a spatula to draw the mixture from the sides to the centre, letting uncooked egg flow underneath, until the egg is set except for the top surface.
5. Make prawn omelette. Using a spatula, cut and scramble the egg to large chunks. Return cooked prawns to the pan. Stir-fry quickly until the egg is just set. Take the pan off the heat and slide the contents onto a plate. Garnish with spring onion and/or coriander.

Source: Noobcook