Thai Stuffed Omelette – ไข่ยัดไส้

Stuffed Omelette.jpg

This is a quick, easy meal for one, or appetiser for two. To make this successfully, you need to make a large, thin omelette, which is left to rest whilst you prep the filling. This allows it to “toughen up” enough to be folded around the filling without splitting in the process.

 

Ingredients:

2 eggs (per omelette)

half teaspoon light soy sauce (per omelette)

 

Half an onion

Half a carrot

about 150 grams pork mince

3 medium green onions

1 clove of garlic

1 tomato

2-3 thai chillies

1 tablespoon light soy sauce

1.5 tablespoons oyster sauce

a small splash of golden mountain seasoning sauce

large pinch of white pepper

small pinch of white sugar

 

Method:

1. Beat the eggs with the half teaspoon soy sauce.

2. Bring a large oiled or non stick wok or frying pan to a low to medium heat.

3. Pour the egg in and swirl around to make the biggest, thinnest omelette possible.

4. Keep it on a medium heat until the edges start to peel away and the centre bubbles just a little.

5. Slide it off onto a plate to rest whilst you make the filling. Repeat for the second omelette.

6. Using the same wok or pan, heat a table spoon or two of oil to a medium heat.

7. Fry the onions for a minute or two, then add the carrots and fry for another minute to soften slightly.

8. Add the pork and brown.

9. Add everything else and stir fry for a minute or two. All the ingredients should be nicely coated with the sauces, with no liquid at the bottom of the pan.

10. Spoon half of this mixture into the centre of each omelette.

11. Fold the edges into the centre, one at a time till you have a little package.

12. Very carefully flip it over so it looks like the picture.

13. Garnish with a sprig of coriander and serve with Sri Racha sauce on the side.

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