Preparation
Arrange all ingredients for use.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000168/000168_step_1_M.jpg)
Wash the spring onions and slice the green parts. Chop the whites finely.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000168/000168_step_2_M.jpg)
Beat the eggs with 50ml water, the cornflour and ketchup manis. Season with cayenne pepper and salt.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000168/000168_step_3_M.jpg)
Add the green and white spring onions to the egg mixture.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000168/000168_step_4_M.jpg)
Cut the bacon into strips. Drain the prawns. Mix the nuts and chickpeas in a bowl. In a pan, fry a quarter of the nut mixture in hot oil, turning occasionally.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000168/000168_step_5_M.jpg)
Spoon over a quarter of the egg mixture and cook until lightly set.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000168/000168_step_6_M.jpg)
Sprinkle with a quarter of the roasted and drained sprouts. Cook until the egg mixture is set.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000168/000168_step_7_M.jpg)
Turn the omelette and fry briefly on the second side, then fold and keep warm a low oven until the remaining omelettes are cooked. For the dip, mix together all the ingredients and season with salt. Serve with the omelettes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000168/000168_step_8_M.jpg)