1.Grind onion, garlic, ground peppercorns and coriander root to a paste using mortar and pestle.
2.Heat oil in pan, cook garlic paste, stirring, for about 2 minutes or until fragrant. Stir in seafood, peas, sauces and fresh coriander, cook, stirring, for 2 minutes; remove from heat.
3.Heat extra oil in pan, pour in combined eggs and cracked peppercorns, cook until omelette is lightly browned underneath and top is almost set.
4.Spoon seafood mixture over half of omelette, fold omelette in half. Cook a further 2 minutes or until mixture is hot and omelette is set.