Whisk eggs in a bowl and season with salt and pepper.  Heat 1 tbsp oil in a frypan over low heat.  Pour in half the egg to make an omelette, set aside to cool.  Repeat with remaining egg.  Once cooled roll up and cut into strips.

Place shallots, garlic, lemongrass and shrimp paste into a food processor and blitz to a fine paste.

In a wok or large fry pan, heat 3 tbsp oil over med heat.  Add the paste and cook 1-2 minutes until aromatic.  Add the prawns and beef, then stir fry until prawns are cooked through.  Add 2 tbsp oil and stir through rice, spring onion and soy sauce.

Serve topped with omelette and cucumber.