To make the batter, mix the rice flour, warm water and salt. Whisk the eggs in a separate bowl, then pour into batter. Mix until combined.
1/4 cup rice flour, 1/4 cup warm water, 1/2 tsp salt, 3 eggs
Heat the vegetable oil in a wok over a high heat, ensuring the oil reaches all over the pan.
vegetable oil
Using a ladle, spoon the mixture around the edges of the wok, then swirl to spread it out evenly over the entire surface.
Top the omelette with bean sprouts, spring onion and spinach slightly off centre. Cover with a lid to steam until the veggies have wilted slightly (around 1 minute).
1 handful bean sprouts, 1 handful spring onion / green onion, 1 handful water spinach
Dab your spatula with oil and drip more around the edges of the omelette - this is a crucial step to stop it sticking. Gently lift the edges of the omelette with the spatula and fold over the middle to create a parcel.
Transfer to a serving plate and serve with finely chopped peanuts, chilli and dipping sauce.
Crushed peanuts, Chilli flakes