Shrimp egg foo yung

350g (¾ lb) prawns
110g (4 oz) carrots
110g (4 oz) bean sprouts
1 stalk celery
1 small can water chestnuts, diced small
2 chicken or beef stock cubes
1 tblsp cornflour or rice flour
500ml (16 fl oz, 2 US cups) cold water 
2 tblsp oyster sauce
2 tblsp soy sauce
8 eggs
1 small onion
2 spring onions
38g (1&frac; oz, ¼ US cup) peas
1½ tblsp fish sauce or soy sauce
60ml (2 fl oz, ¼ US cup) sesame oil

Cut the prawns into small pieces. Shred the carrots. Slice the celery thinly. Drain water chestnuts and cut into small dice. Chop the onion. Cut the spring onions into 3mm (1/8 inch) slices.

Stir fry carrots, bean sprouts, celery and water chestnuts for 1 or 2 minutes in hot oil. Set aside to cool.

Put half the water in a small pan with the stock cubes and bring to the boil. Stir until the stock cubes have dissolved. Mix the rest of the water, cornflour or rice flour, oyster sauce and soy sauce. Pour into the hot liquid in a thin stream, mixing with a wire whisk until it thickens. Remove from the heat.

Beat the eggs in a large bowl, and mix in the shrimp, stir-fried vegetables, remaining vegetables and fish or soy sauce.

Heat the oil in the wok.

Using a small ladle, place the egg mixture in the centre of the wok and flatten out.

Cook until set and then fold in half. Continue cooking until done, turning over once.

To serve, transfer to a serving dish and pour the sauce over the top.