|Butter||1 Ounce (15 - 30 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Carrot||1 , cut into thin strips|
|Spring onions||2 , sliced (Green Shallots)|
|Snow peas||3 Ounce, topped and tailed (90 Gram, Mange Tout)|
|Water chestnuts||6 , chopped|
|Peeled prawns||4 Ounce (125 Gram)|
|Coriander leaves||1⁄4 Cup (4 tbs) (Handful Of)|
|Light soy sauce||2 Teaspoon|
1. First prepare the filling. Heat the oil in a non-stick frying pan. Add the garlic, carrot and spring onion (shallot) and stir-fry for 2 minutes. Add the mange tout (snow peas) and cook for 1 minute. Stir in the remaining ingredients and heat through. Transfer to a bowl and keep hot.
2. To make the omelette, beat the eggs with 4 tablespoons water. Melt half the butter in the non-stick frying pan and pour in half of the egg mixture. As the edges of the omelette set, push them towards the centre with a spatula, allowing the runny mixture to fill the pan. Continue cooking in this way until the omelette is just set. Transfer to a warmed plate and repeat with the remaining egg mixture.
3. Divide the stir-fry between the omelettes and serve immediately.