Nasi goreng prawn and cauliflower omelettes

1 Heat 1 tablespoon of the stir-fry paste in a large non-stick frying pan over medium heat. Add prawns and cook, stirring, for 2 minutes, or until changed in colour. Transfer to a bowl. Add cauliflower rice to pan and cook, stirring, for 5 minutes, or until tender.

2 Add the stir-fry medley to pan and cook, stirring for 2 minutes, or until heated. Return prawn to pan along with the remaining stir-fry paste and cook, stirring, for 2 minutes, or until heated and combined. Transfer to a large bowl. Cover to keep warm. Wipe the pan clean.

3 Heat the pan over medium-high heat. For each omelette, whisk 3 eggs with 1 tablespoon water in a jug. Add to pan and cook, tilting to cover base, for 2 minutes, or until just set at centre. Transfer to a serving plate. Repeat with remaining eggs to make four omelettes in total.

4 Spoon prawn mixture onto half of each omelette. Fold to enclose top with coriander, and serve with lime wedges.