Peel the green mango and cut it into thin matchsticks.

Slice the shallot and finely chop the bird's eye chili.

Combine the mango, shallot, chili, roasted peanut, lime juice, palm sugar, fish sauce, salt, and cilantro in a mixing bowl.

Toss the mango salad until the sugar dissolves, then set it aside.

Chop the prawn meat into small pieces.

Whisk the rice flour, sweet potato flour, and water in a mixing bowl until smooth.

Crack in the eggs and whisk until fully combined.

Stir in the fish sauce, salt, white pepper, black pepper, seasoning powder, and chopped prawn.

Heat the cooking oil in a frying pan over medium-high heat until hot.

Pour in the omelette mixture and fry until the underside is deeply golden and crisp.

Flip the omelette and fry until the second side is crisp and the prawn is cooked through.

Drain the omelette in a colander, then serve it with mango salad and cooked white rice.