In a large bowl crack and beat eggs until smooth. Add a pinch of salt and pepper. Add prawns, mung beans sprouts, 1 portion of spring onions and mushrooms and stir to combine.
Heat 1 tbsp of oil in a non-stick frying pan over medium heat. Ladle ¼ of the omelette mix in, use a spatula to push the edges in to form a round shape. Cook until golden, about 2 minutes, then flip and cook the other side for 1 minute. Slide onto a plate and repeat with the remaining 3 portions. (You can use 2 frying pans to cook 2 portions simultaneously to save time.)
To serve drizzle omelettes with sauce and garnish with spring onion and sesame seeds.