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In a bowl, whisk the eggs, white soy, garlic and ginger, and coriander root.
Heat a tablespoon of oil in a pan and cook the prawns on one side until the meat turns white.
Add the butter and chilli, flip the prawns and cook through. Reserve the chilli butter for plating.
Heat a non-stick pan with oil and add the egg mix.
Move the pan continually until the mix is half cooked, then let it settle for about 2 minutes to form a base.
Once cooked through, transfer the omelette to a plate, top side facing up.
Sprinkle furikake over the omelette and top with the prawns, chilli crisp, coriander leaf, spring onions, makrut lime and reserved chilli butter.