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For the sauce; put the lime juice and garlic into a liquidizer and whizz until smooth.
Add all the other ingredients and blend well. Add enough water to make a smooth, sauce-like consistency, then pass through a fine sieve.
For the vegetable stir-fry, heat the oil in a frying pan or wok, add all the vegetables and stir-fry for 1-2 minutes until just cooked but still crunchy.
Add the pickled ginger and toss for a few seconds to heat through.
Drizzle some of the nam prik sauce over each serving plate in a zigzag pattern and then put the stir-fried vegetables in the centre of each one.
For the omelettes; heat a 20-30cm/8-9in omelette pan over a medium heat, add 1 tbsp oil and, when it is hot, a quarter of the beaten eggs. Move the mixture over the base of the pan with the back of a fork until it begins to set, then stop stirring and cook until it is just a little moist on top - about 2 minutes in all.
Put a quarter of the crab meat down the centre of the omelette and season to taste with salt and pepper. Fold the omelette over twice and place on the stir-fried vegetables. Serve straight away and cook the remaining omelettes in the same way.
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