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1
Put the soya beans, prawns, beansprouts and pickled ginger in a bowl.
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2
Separately cut the piece of cucumber in half lengthways and remove the seeds using a spoon then cut the cucumber into thin crescents and add to the other ingredients.
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3
Cut the halved tomato into 6 wedges and add these to the bowl, then add the cabbage and coriander.
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4
Heat a small frying pan and lightly roast the peanuts dont add any oil.
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5
They will start to turn a golden brown and at this point turn off the heat and allow them to cool down.
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6
Lightly chop them and add to the salad ingredients.
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7
Squeeze over the lime juice and add the fish sauce and sweet chilli sauce.
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8
Mix everything really well.
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9
Crack the eggs into a bowl and whisk lightly.
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10
Heat a large non-stick frying pan and pour in the eggs.
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11
Tip the pan slightly so that the egg covers the entire surface area of the pan in one thin layer you are making a large, round, flat omelette about the thickness of a pancake.
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12
When the eggs are set slide the omelette out onto a chopping board.
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13
Take a good handful of the salad and give it a squeeze to remove the excess dressing - place in a ball in the centre of the omelette.
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14
Fold the omelette over the salad creating a square tight parcel.
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15
Flip the parcel over and cut an X in the top so that you can open up the omelette to see the salad.
