Beat the eggs with the soya milk and soya sauce.

Finely chop the celery, spring onions and ginger.

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.

Pour the remaining oil into the pan. When hot, add the egg mixture and let it spread out evenly.

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.

Warm up the grill.

When the surface of the omelette is jelly-like, put the pan under the grill to brown the top.

Cut it into wedges and serve with bread and a green salad.