Spring Omelet

• 3 tablespoons coconut, unsweetened
• 1/8 cup fish sauce
• 3/4 cup lime juice
• 5 tablespoons Thai palm sugar
• 1 green Thai bird chili, split lengthwise
• 1/4 cup dried shrimp, soaked in hot water, drained and rough chopped
• 1/8 cup vegetable oil
• 2 tablespoons kosher salt
• 3 cups beaten eggs
• 2 teaspoons olive oil
• 1 tablespoon light soy
• 1/2 cup coconut jam
• 1/2 cup water
• 3/4 cup egg mix
• 1/2 cup sprouts
• 3 leaves Thai basil, rough chopped
• 2 tablespoons fried garlic chips
• 1 tablespoon roasted peanuts, chopped
• 2 tablespoons red finger chilis, sliced
• 1 radish, sliced
• 1 pinch cilantro leaves
• 1 pinch mint leaves

1. Cook garlic in oil until lightly golden.
2. Add shrimp and cook until deep golden.
3. Add the remaining ingredients and cook until light syrup consistency.
4. Set aside.

coconut, fish sauce, lime juice, sugar, green thai bird chili, shrimp, vegetable oil, kosher salt, beaten eggs, olive oil, light soy, coconut jam, water, egg mix, sprouts, basil, garlic chips, peanuts, red finger, radish, cilantro, mint leaves

Taken from www.foodrepublic.com/recipes/spring-omelet-recipe/ (may not work)