Prepare the shrimp: Clean the shrimp with salt, peel and remove the heads and the dark vein along the back. Rinse again with salt, then cut the shrimp into small pieces. Heat 1/2 tablespoon oil in a pan, add the sliced shallots and sauté until fragrant. Add the shrimp, seasoning powder, and pepper, then stir-fry until the shrimp is just cooked.

Make the shrimp omelet: Crack the eggs into a bowl, add the fish sauce, and beat well. Add 1 teaspoon oil to a pan, pour in the eggs, and cook over low heat. When the eggs are still slightly runny, add the shrimp so it sticks to the eggs. Use chopsticks or a spatula to gently poke the eggs so they cook through but remain soft and not dry. (With the above ingredients, this makes 2 servings, so divide the shrimp and eggs evenly.)

To serve: Place steamed white rice on a plate, then top with the shrimp omelet. Serve with soy sauce and sliced chili, and add some cilantro if desired. Sprinkle with extra pepper and enjoy hot.