Ingredients Jump to Instructions ↓

  1. 6 large eggs

  2. 2 cups mushrooms, sliced

  3. 1 cup bean sprouts

  4. 1 lb raw jumbo shrimp, shelled and deveined

  5. 1 leek, trimmed and sliced

  6. 1/2 tsp salt

  7. 4 tbsps cornstarch

  8. 4 tbsps sunflower oil

  9. 1/2 cup additional leek, sliced to strips

  10. 3 tbsps water

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. 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.

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


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