Asia Omelet with Mango Salad

Peel the mango. Using a peeler, cut flesh into thin strips from the stone. Mix mango strips in a baking bowl with lime zest, :juice, soy sauce and 3 tbsp water. Cover with plastic wrap and marinate for at least 3-4 hours.

2. peel onion, cut in half, cut into narrow wedges. Stir oils, pimento sauce and peanut butter in a baking bowl, marinate onions in it for 30 minutes.

3. mix eggs in a baking bowl with soy sauce, sugar and 3 tbsp water until hearty. Heat 1 tsp oil in a coated frying pan (20 cm ø), pour in a quarter of the egg mixture. Just before the surface becomes firm, carefully roll up using a palette (maybe your fingers, watch out for hot!). Lay on the edge of the pan. Repeatedly oil the frying pan with 1 tsp. of oil, pour in a quarter of the egg mixture, and gently fry it, rolling it up together with the finished roll towards the other side of the pan. Repeat the process until the egg mixture is used up.

4. 10 minutes before serving, mix mango strips and onions, season lightly with salt and season with pepper. Drain mango salad in a colander, reserving marinade and stirring through. Pluck cilantro leaves, mix with leaf lettuce. Cut omelet into finger-thick slices, arrange with a little leaf lettuce, sesame seeds and marinade drizzled on top. Bring the rest of the lettuce to the table separately.

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