For sauce, wrap shrimp paste in foil, place on an oven tray and roast at 180C for 10 minutes. Process shrimp paste, 1 cup water and remaining ingredients except palm sugar in a food processor until smooth. Transfer mixture to a saucepan and bring to the boil over medium heat. Add palm sugar and stir until dissolved, then remove from heat. Makes about 350ml. Sauce will keep in an airtight container in the refrigerator for up to 1 week.
Place eggs and 1½ tbsp iced water in a bowl and whisk to combine well, then strain through a sieve into a jug. Heat oil in a wok until just smoking, then carefully pour half the egg mixture into hot oil and cook for 3 minutes or until omelette is puffed, golden and crisp.
Carefully pour oil out of wok into a heatproof container and reserve, then scatter half the crabmeat over omelette in wok, top with half the snowpea tendrils and season to taste with sea salt and freshly ground black pepper, fold in half and cook for 1 minute or until crab is just heated through. Drain omelette on absorbent paper and repeat with reserved oil, remaining egg, crab and snowpea tendrils. Serve omelettes immediately with warm sauce drizzled over.