Shrimp Omelettes

• 8 None eggs, whisked with 1/4 cup water
• 1/4 cup vegetable oil
• 1 1/2 lb raw shrimp, peeled, deveined, halved lengthwise
• 2 cloves garlic, minced
• 2 tbsp kecap manis (thick sweet soy sauce)
• 1 tbsp soy sauce, plus extra to serve
• 7 oz bean sprouts
• 1 None carrot, cut into matchsticks
• 1 cup fresh cilantro leaves, chopped
• 1/2 bunch fresh garlic chives, chopped
• None None lime wedges, to serve

1. Season eggs. Heat 2 tsp oil in large frying pan over medium heat. Add 1/4 egg mixture to pan, tilting to coat. Cook for 2-3 mins, until almost set. Slide onto a plate and keep warm. Repeat with remaining mixture.
2. Meanwhile, heat remaining oil in a wok over high heat. Stir-fry shrimp and garlic for 2-3 mins, until shrimp are opaque. Add kecap manis and soy sauce. Bring to a boil. Add bean sprouts, carrot, cilantro and garlic chives. Toss to combine. Remove from heat.
3. Divide shrimp mixture between omelettes. Fold in half. Serve with lime wedges and extra soy sauce.

eggs, vegetable oil, shrimp, garlic, manis, soy sauce, bean sprouts, carrot, fresh cilantro, garlic, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/25331 (may not work)