Thai Omelette
Written by Blue Elephant
Your Thai Culinary Ambassador since 1980
Cooking time: 10 min
Serving: 2 people
September 15, 2020
Ingredients
• 5 free-range eggs
• 25g shallots (thinkly sliced)
• 2 tsp fish sauce
• VG oil for deep-frying
• BE Sriracha hot chili sauce for dipping
• 25g shallots (thinkly sliced)
• 2 tsp fish sauce
• VG oil for deep-frying
• BE Sriracha hot chili sauce for dipping
Cooking Steps
Step 1
Step 2
Step 3
Step 4
Heat VG oil in a wok /pan
Meanwhile beat the eggs and add in the sliced shallots, and the fish sauce
Test oil temperature with wooden chopstick (it must make bubbles) and deep-fry turning the omelette half way of the cooking time.
Remove excess oil and serve with Thai Jasmine rice and BE Sriracha hot chili sauce.
Cooking Steps
Step 1
Heat VG oil in a wok /pan
Step 2
Meanwhile beat the eggs and add in the sliced shallots, and the fish sauce
Step 3
Test oil temperature with wooden chopstick (it must make bubbles) and deep-fry turning the omelette half way of the cooking time.
Step 4
Remove excess oil and serve with Thai Jasmine rice and BE Sriracha hot chili sauce.
Chef s Tip
Do not hesitate to customize your omelette by adding in some minced pork, fresh herbs or diced veggies.
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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services
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