Soak the dried scampi in warm water and drain.
Beat the eggs with the Nouc Mam sauce until light and fluffy.
Heat oil in an omelet pan and pour in egg mixture. Mix in crab tails, mint and cilantro before piling. Stocking.
Bake briefly under heated broiler. Use a wooden spatula to straighten edges and fold omelet.
Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!
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