Shrimp and Mushroom Omelet with Deep-Fried Leeks

In a bowl, combine cornstarch and salt. Toss in shrimp to fully coat.

Meanwhile, heat around 1 each of sunflower oil in a wide skillet or pan. Deep-fry strips of leek until golden brown. Remove and drain on a paper towel. Set aside.

Spoon out oil from pan, leaving only around 2 tbsps oil. Add the other sliced leeks and stir-fry for around 3 minutes. Add coated shrimp to pan and stir fry until almost cooked through for around 2 minutes. Add the mushrooms and bean sprouts and stir fry for another 2 minutes.

Beat eggs lightly with the water. Pour egg mixture over sauteed vegetables. Cook until the egg is just set. Carefully turn omelet over once. Turn omelet out onto a clean board and divide into 6 servings. Garnish with deep-fried leeks. Serve hot.

Omelet can be divided and prepared in six individual batches after vegetables have been sauteed.