This week we're going pink in the Lorraine kitchen for breast cancer and Bill starts us off with his cheap and chic Asian-inspired prawn omelette.
1 garlic clove, crushed
1 tsp freshly grated ginger
1 tsp Chinese rice wine
1 tsp light soy sauce
4 spring onions, shredded
2 tbsp light-flavoured oil
150g cooked shelled prawns
1 carrot, cut into thin strips
A handful bean sprouts
1 red chilli, thinly sliced
A few mint leaves
Oyster sauce, to serve
1. Whisk together the eggs, garlic, ginger, rice wine and soy. Add half the spring onion and set aside.
2. Heat 1 tablespoon of oil in a small frying pan over a high heat. Add a thin layer of egg mixture and cook, pushing the uncooked egg mixture to the sides.
3. When omelette is almost set, add some prawns, carrots, beansprouts, chillies, mint and remaining spring onions down one half of the omelette.
4. Carefully fold over the other side of the omelette to enclose the filling.
5. Slide omelette from the pan and onto a serving plate and repeat process with remaining mixture, to make a total of 4 omelettes. Serve immediately with oyster sauce.