1.Heat half the peanut oil in a 25cm non-stick frying pan on high. Stir-fry prawns and sesame seeds, 1-2 minutes.
2.Add sprouts, coriander leaves, onions, oyster sauce and chilli. Stir-fry another 2-3 minutes, until prawns have changed colour and are cooked through. Remove from pan and keep warm.
3.Whisk eggs, water, soy sauce and sesame oil together.
4.Wipe out the frying pan and heat 1 teaspoon of remaining oil on high. Pour in 1/4 of the egg mixture, swirling around the pan until just set. Place 1/4 of the prawn mixture into the middle of the omelette and fold both sides inwards, to enclose filling.
5.Repeat with remaining egg mixture and filling. Garnish with extra coriander leaves.