Vietnamese Herb Omelette
Start by slicing your chilli, spring onions and cut one of your limes into wedges.
Place all your red chillis in a bowl with your peanut butter, sugar, soy sauce, fish sauce, rice vinegar, the juice from your remaining lime and water. Give it all a good mix until you have a smooth sauce. Set aside until later.
Beat your British Lion eggs in a bowl with 2 tbsp water and a generous pinch of salt.
Heat a large frying pan over a medium-high heat. Add a teaspoon of coconut oil and, once melted, add your prawns. Fry for a minute on one side, then flip over.
Pour your egg mixture into the pan so it forms a thin, even layer. Turn up the heat and cook for a minute, sprinkling in the spring onions as you go.
Tip your omelette onto a plate and open up the middle. Fill it with a handful of coriander, mint and your remaining sliced chillis. Serve up with your dipping sauce and enjoy.