Nam chub with Thai omelette

Method

• step 1

  Pound the shrimp paste with the sugar, garlic, chillies and 1 tsp of salt with a pestle and mortar.

• step 2

  Add the lime juice and 2 tbsp of warm water, stirring to combine – it should taste hot, sour and salty.

• step 3

  Beat the eggs with the fish sauce and lime juice until combined.

• step 4

  Heat 2-3cm depth of oil in a small pan until it just begins to smoke. Pour the beaten egg through a sieve from a height into the oil – it will form crispy comet tails. When it has risen in height, carefully turn over using tongs, and cook until golden, then drain.

• step 5

  Enjoy with a selection of herbs and vegetables, including cucumber, celery, lettuce, radishes, pineapple, aubergine, long beans, green mango and sprigs of curry leaf.