Ingredients

• 1 tablespoon sesame seeds
• 4 eggs
• 2 tablespoons cold water
• Salt & ground white pepper
• 2 teaspoons peanut oil
• 1 teaspoon sesame oil
• 250g small green prawns, peeled, deveined
• 100g scallops, without roe
• 2 green shallots, ends trimmed, thinly sliced diagonally
• 1 small red capsicum, halved, deseeded, thinly sliced
• 1 garlic clove, crushed
• 1 bunch baby choy sum, ends trimmed, finely shredded
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cold water

Method

• Step 1 Heat a small non-stick frying pan over medium heat. Add the sesame seeds and cook, stirring, for 2 minutes or until toasted. Set aside.
• Step 2 Crack eggs into a jug, add water and whisk until combined. Season with salt and pepper. Heat half the peanut oil in a 20cm (base measurement) non-stick frying pan over medium-high heat. Pour in half the egg mixture and cook, tilting pan until mixture covers base. As the omelette sets, lift edge so uncooked egg runs underneath. Cook for 1-2 minutes or until just set. Place on a plate and cover with foil to keep warm. Repeat with the remaining peanut oil and egg mixture.
• Step 3 Heat half the sesame oil in a wok until smoking. Add half the prawns and half the scallops and stir-fry for 2 minutes or until prawns change colour and scallops are just tender. Transfer to a heatproof bowl. Repeat with remaining prawns and scallops, reheating wok between batches. Add shallots, capsicum and garlic and stir-fry for 1 minute or until capsicum is tender. Add prawn mixture, choy sum, soy sauce, oyster sauce and water and stir-fry for 1 minute or until choy sum starts to wilt. Remove from heat.
• Step 4 Cut omelettes in half and place 1 half on each serving plate. Top each half with one-quarter of the prawn mixture. Top with remaining omelette halves and prawn mixture. Sprinkle with sesame seeds and serve immediately.