Instructions

1. Beat the eggs with the soya milk and soya sauce.
2. Finely chop the celery, spring onions and ginger.
3. In a large frying pan heat half of the oil and stir-fry the chopped vegetables. Add the bean sprouts, sesame seeds and shrimp. Stir for a minute then transfer to a plate.
4. Pour the remaining oil into the pan. When hot, add the egg mixture and let it spread out evenly.
5. Using a wooden spatula, pull back the edges towards the middle, tipping the pan to allow some of the uncooked egg to go underneath, then add the shrimp -mixture and spread evenly. Cover with a lid and cook for a couple of minutes at low temperature.
6. Warm up the grill.
7. When the surface of the omelette is jelly-like, put the pan under the grill to brown the top.
8. Cut it into wedges and serve with bread and a green salad.