Omelet:
1 egg
1/2 teaspoon palm sugar
1 teaspoon fish sauce
1 tablespoon peanut oil
1/2 teaspoon sesame oil
6 coriander leaves -- finely chopped
4 basil leaves
2 tablespoons bean shoots

Filling:
1 abalone -- sliced horizontally into 5mm thick slices, black frilly rim removed using scissors or knife. See How to Prepare Abalone with Step by Step Photos

1 tablespoon peanut oil
1 teaspoon sesame oil
1 teaspoon finely chopped garlic
1 teaspoon finely grated ginger
1 teaspoon finely chopped chili (optional)
1 bunch bok choy -- leaves separated
4 oyster mushrooms
1/2 tablespoon fish sauce
1/2 tablespoon oyster sauce
1/2 tablespoon sweet Indonesian soy sauce
8 tablespoons chicken stock

Method

To make the omelet, whisk together the egg, palm sugar and fish sauce until the sugar is dissolved. Heat the peanut, and sesame oils in a wok until very hot. Put in half the egg mixture, and spread it to about 10cm diameter. Cook for 30 seconds.

Place half of the coriander, basil and bean shoots on the egg in the wok and fold the omelet in half using a spatula. After a few seconds, remove the omelet set aside, and repeat for the second omelet

To tenderize the abalone, place the slices on a firm surface, cover with plastic wrap, and pound each slice firmly with a meat mallet or rolling pin until soft. To make the filling, heat the peanut, and sesame oil, in the wok. Add the garlic, ginger, and chili and fry for 30 seconds. Add the bok choy and mushrooms and cook for 2 minutes. Add the sauces and stock and cook for 30 seconds. Add the abalone and cook for another 30 seconds - not for any longer. Pile on top of the omelets and serve.

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