• 50 GRAM GRATED COCONUT
• 300 GRAM PINEAPPLE, chopped
• 1 CAN ASPARAGUS, or cooked fresh asparagus
• 500 GRAM MEDIUM PRAWNS, cooked and shelled
• 2 TBS CORIANDER LEAVES, chopped
• 3 GREEN ONIONS, chopped
• 3 STEMS LEMON GRASS, chopped
• 3 TBSP FISH SAUCE
• 1 TBSP CHILI PASTE
• 1/2 TBSP SHRIMP PASTE

• 3 GREEN ONIONS
• 2 CLOVES GARLIC, crushed
• 250 GRAM WHITE FISH, cut
• 300 GRAM MEDIUM PRAWNS, cooked and shelled
• 2 TBSP SOY SAUCE
• 2 TBSP FISH SAUCE
• 6 EGGS
• FRESH CORIANDER, chopped
• FRESH MILLED BLACK PEPPER

Mix fish sauce with chili paste, shrimp paste, lemon grass, coconut and 1 cup of water and bring to the boil. Fry the green onions for a few minutes and then add the fish sauce mixture and the rest of the ingredients. Heat the mixture for 5 minutes.

Mix the eggs with 1 deciliter water and beat well, bake 4 omelets. In the meantime, fry the green onions and the garlic a few minutes, add the fish and fry 10 minutes, add the prawns, the soy sauce and the fish sauce and heat a few minutes. Put this mixture on the omelet, sprinkle with coriander leaves and fold the omelet. Mill fresh pepper and salt on top