Soak the mushrooms in hot
water for 20 minutes or until it is softened. Then drain and slice them
finely, discarding the hard stem.
Peel and de-vein the prawns
before chopping it up roughly.
Heat 1 tablespoon of the oil
in a wok and stir-fry the ginger and prawn meat over very high heat for
about 2 minutes before transferring to a plate.
Add the bamboo shoots, spring
onion and mushrooms and stir-fry for 1 minute. Transfer to a plate and
wipe the wok clean with paper towel.
Beat the eggs, water, salt
and pepper in a bowl until foamy. Add the remaining oil to the wok,
swirling it around to coat the base and sides.
Heat the wok until it is
extremely hot and the oil is slightly smoking. Give the egg mixture a
quick whisk again and pour it into the very hot wok, Swirling the wok a
little so the egg mixture coats the side to 1/2 cm thickness.
Cook for 1 minute. Using a
slotted spoon to drain away any juices, carefully and quickl spoon the
prawn and bamboo shoot mixture over the omelet. Gently lift the edge of
the omelet with a spatula and tilt the wok so some of the uncooked egg
from the centre runs underneath.
Repeat this at a couple of
different places around the omelet.
Cook for about 2 minutes
until the base is crisp brown and has set. Divide the omelet into 4 or 5
sections, cutting it with the spatula, and turn each section over to
cook the other side.
When each section is lightly
set underneath, transfer it to a platter, arranging the slices as they
were in the wok.
Add the oyster sauce, soy
sauce and rice wine to the wok. Mix the cornflour and water and add to
the wok, stirring constantly until the sauce boils and thickens
Spoon over the omelet,
garnish with spring onion and serve.