Use a pestle and mortar or small blender to pound or blend the garlic, coriander roots and stalks, shallots and kaffir lime leaves into a paste.
Beat the eggs, pepper, stock or water, soy sauce and minced prawns together.
Heat 1½ tablespoons of the oil in a wok or large frying pan and stir-fry the garlic paste over a medium heat for 2–3 minutes until fragrant. Pour in the egg mixture and cook for 3–4 minutes. Slide a spatula under the wet omelette and lift it up in several places around the pan to let the egg liquid flow on the hot surface so that it cooks underneath (add more oil if necessary). Flip it over and continue to cook and brown the other side.
Transfer the omelette to a warm serving plate. Serve with stir-fried vegetables or curry, and boiled rice.