Omelette Puff In Sweet Sour Sauce (Fuyunghai)

This is my second attempt cooking this dish, and I got the texture I wanted - puffy omelette
The first one I couldn't get puffy texture, instead it was flat and soggy
I guess I have mixed too much meat and vegetables, not enough eggs and I should have used more oil during frying, it's supposed to be deep fried, not pan fried

Recipe is from Indonesian recipe website Resep Masakan Online

For the omelette:

What you need:

8 eggs, lightly beaten
2 cloves of garlic, minced
1/2 onion, finely chopped
50g minced prawns
50g crab meat
100g minced chicken
30g cabbage, julliened
30g sliced carrots, julliened
1 1/2 tsp salt
pepper
2 tbsp plain flour
1 tbsp sago flour
2 stalks spring onion, finely chopped
enough cooking oil

1. Sautee garlic and onion with a little cooking oil til fragrant, set aside
2. Except eggs and flour, mix all ingredients including sauteed garlic and onion til well incorporated
3. Add in flour, mix well
4. Preheat enough oil on chinese wok for deep frying
5. Just before frying, add in the eggs, mix well
6. Divide batter into 4, and deep fry the omelette til golden brown both sides

For the sauce:

What you need:

2 cloves of garlic, minced
1/2 onion, julienned
1 large red chillies, discard the seeds, chopped
5 tbsp tomato ketchup
2 tbsp worchestershire sauce
sat, pepper, sugar
750ml chicken stock
1 tsp white vinegar
enough green peas
enough sago flour mixed with water as thickener
a little oil

1. Sautee garlic, nion and chilli with oil on hot frying pan til fragrant
2. Add in tomato ketchup, worchestershire sauce, salt, pepper, sugar, mix well
3. Add in chicken stock, bring to boil
4. Add in peas and vinegar, adjust the taste and cook for 1 minute
5. Add in thickener to the desired consistency
6. Bring to boil then off heat

Is this look appetizing to you? :P