Thai-style omelette with prawns

Heat a wok or large deep frying pan over high heat. Spray with olive oil spray. Add the prawns and stir-fry for 2 mins. Add the chilli jam and stir-fry for 30 secs or until prawns are coated in sauce and just cooked through. Transfer to a heatproof bowl.

Spray wok or pan with olive oil spray. Add vegetables and stir-fry for 2-3 mins or until the vegetables are just tender. Return the prawns to the wok or pan with 1 tbs water and stir-fry for 1 min or until well combined. Transfer the prawn mixture to a large heatproof bowl.

Whisk egg and 2 tbs water in a jug. Season. Wipe the wok or pan clean with paper towel. Place over medium heat. Spray with olive oil spray. Pour one-quarter of the egg mixture into the wok or pan and swirl to coat the base. Cook for 1 min or until the egg mixture is almost set. Transfer the omelette to a serving plate. Repeat, in 3 more batches, with remaining egg mixture.

Spoon the prawn mixture onto one side of each omelette. Fold over the other side to partially enclose filling. Drizzle with the oyster sauce to serve.