You can’t go wrong with Thai omelette. This theory only applies to Thai taste buds only, obviously. But we love omelettes.
Plain ones are best – if they’re done right. And it’s not hard to get it right – you just need a lot of oil.
Anyway, there’s a number of variation you can do with these Thai omelettes. The one in this recipe is probably not as common, but boy they’re yummy!
You can have them with rice with some sriracha dipping sauce
…or you can have them as a condiment with spicy shrimp paste dipping sauce – see recipe here
…or you can have them in Thai sour curry. Recipe is coming
Serves: 2 as a side dish (or 1 as a main)
What you need
- 2 Eggs
- 50g Ka-jorn flowers
- 1/2 tsp Fish sauce
How to put this together
- In a bowl, beat together eggs + fish sauce until frothy
- Add ka-jorn flowers. Mix well.
- Heat 1/2cm oil in a pan. Small pans are best for this, so you don’t have to use & waste so much oil
- When the oil is really hot, pour in the egg mixture
- Spread the flowers around so they’re not all clumped up in the middle.
- Turn the heat down to medium.
- When the bottom is a lovely light brown colour, gently but confidently flip it. There’s nothing wrong with cutting it in half and flipping it as 2 pieces instead.
- When the other side is also a lovely light brown colour – take off heat, and serve immediately.