HOW TO COOK TAKE AWAY Prawn omelette properly

Prawn omelette is a simple and quick dish to make; it is best to cook in a shallow wok where there are spaces for the eggs to be spread out. To prevent the eggs from sticking to the wok; make sure the wok is clean and very hot before adding oil. A generous amount of oil should be used to coat the wok before cooking. Excess oil are poured out and use just enough for cooking the eggs.
The omelette should be cooked at medium to low temperature to start of with. Once it is near completion; the gas should be switched to high to bring out the flavour.
Ingredients;
80g 100/200 cooked and peeled prawns
20g sliced onions
3 eggs
Pinch of salt and MSG
Break egg into a large bowl and add the salt and MSG.
Whip the egg with a whisk...or chop stick
Heat some water and blanch the prawns for 20 seconds, drain and set aside.
Make sure the wok is clean and dry, heat it thoroughly until very hot.
Coat the wok with vegetable oil and turn it side to side to make sure it is fully oiled.
Pour out excess oil, and add a bit back.
Add onion and turn heat down, add egg and prawns.
Maintain medium/low heat while the egg is still runny.
Turn the wok from side to side to spread the egg around the wok.
Once it begins to set, shake the wok to loosen the eggs.
Flip to the other side and move the wok in a circle movement.
Flip the egg over from time to time until it is fully cooked.
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