Preparation
Step: 1/8

Arrange all ingredients for use.

Step: 2/8

Wash the spring onions and slice the green parts. Chop the whites finely.

Step: 3/8

Beat the eggs with 50ml water, the cornflour and ketchup manis. Season with cayenne pepper and salt.

Step: 4/8

Add the green and white spring onions to the egg mixture.

Step: 5/8

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.

Step: 6/8

Spoon over a quarter of the egg mixture and cook until lightly set.

Step: 7/8

Sprinkle with a quarter of the roasted and drained sprouts. Cook until the egg mixture is set.

Step: 8/8

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.