2 carrots, cut into ribbons with a vegetable peeler
1 baguette, cut in half and each half split down the middle (or 2 small baguettes)
1 lime, juiced
1 garlic clove, crushed
2 tsp fish sauce
2 tsp soft brown sugar
Whisk the eggs with the fish sauce and a splash of water. Mix all the ingredients for the dressing in a bowl.
Heat the oil in a frying pan, add the spring onions and fry briefly, then add the prawns and toss together. Scrape them to one side of the pan and pour in the egg mixture, then shake the pan so it runs into all the gaps. Fry until the base starts to brown, then scatter over the beansprouts, chilli and most of the coriander. Spoon over the dressing. Flip the thin side of the omelette over the side with all the filling and slide it onto a plate, then cut into quarters and divide between the baguette pieces. Finally, add the carrot and the remaining coriander leaves.