Slit the back of each shrimp and scrape off the black vein (its digestive system) that runs along its length. Cut each shrimp into two or three pieces. Place in a bowl, add the oyster sauce, sprinkle with salt, pepper and little sugar. Mix well.
Cut the Chinese chives into one-inch lengths (the flowers are edible so don’t cut them off). Peel the carrot and onion (or shallots) and roughly chop. Finely mince the garlic. Lightly beat the eggs with some salt and pepper.
Heat the cooking oil in a frying pan. Saute the carrot, onion and garlic for about 30 seconds. Add the shrimps and chives. Cook, stirring, just until the shrimps turn pink. Transfer the mixture to a plate and keep hot.
Into the pan, pour in the beaten eggs. Cook over medium heat until the bottom starts to set. Top one side of the omelet with the shrimp mixture. When the eggs are sufficiently cooked (the top should still be a little wet), fold the empty half over the half topped with the shrimp filling. Slide onto a plate and serve at once.
Here’s a tip if you don’t have a non-stick cookware. To prevent the eggs from sticking to the bottom of the pan, heat it before pouring in the cooking oil. To test if the pan is hot enough, sprinkle some water in. If the drops dance wildly around then evaporate quickly, the pan is hot enough and you can pour in the oil.