Shrimp Omelet

• 2 tbsp peanut oil
• 14 oz large shrimp, peeled and deveined
• 2 tsp sesame seeds
• 2 cups bean sprouts, trimmed
• 1/2 cup cilantro leaves, plus additional, to serve
• 3 None green onions, sliced
• 2 tbsp oyster sauce
• 1 None red chili pepper, seeded and finely chopped (optional)
• 8 None eggs
• 1 tsp light soy sauce
• 1/2 tsp sesame oil

1. Heat 2 tsp of the peanut oil in a large nonstick skillet on high heat. Stir-fry shrimp and sesame seeds, 1-2 mins.
2. Add bean sprouts, cilantro leaves, onions, oyster sauce and chili pepper. Stir-fry another 2-3 mins, until shrimp have turned pink and are cooked through. Remove from pan and keep warm.
3. Whisk eggs, 1/2 cup water, soy sauce and sesame oil in a large bowl..
4. Wipe skillet clean. Heat 1 tsp of remaining oil on high heat. Pour in 1/4 of the egg mixture, swirling around the pan until just set. Place 1/4 of the shrimp mixture into the middle of the omelet and fold, to enclose filling.
5. Repeat with remaining egg mixture and filling. Garnish with additional cilantro leaves.

peanut oil, shrimp, sesame seeds, bean sprouts, cilantro, green onions, oyster sauce, red chili pepper, eggs, soy sauce, sesame oil

Taken from recipes-plus.com/api/v2.0/recipes/30324 (may not work)