Thai Stuffed Omelette Recipe



Thai Stuffed Omelette Recipes

Ingredients :

1 tbsp groundnut oil

3 eggs, beaten

salt and pepper

deep-fried basil leaves, to garnish

Filling:

3 tbsp groundnut oil

2 garlic cloves, chopped

1 onion, finely chopped

2 tbsp chopped green beans

2 tbsp chopped asparagus

3 baby corns, thinly sliced

1 tomato, diced

4 dried shiitake mushrooms, soaked, drained and sliced

1.5 tsp sugar

2 tsp soy sauce

2 fl oz water

pinch of salt

Method :

  1. First make the filling.

  2. Heat the oil in a wok, add the garlic and onion, and stir-fry for 30 seconds.

  3. Add beans, asparagus, corn, tomato, mushrooms, sugar and soy sauce, stir-fry 3-4 minutes, add the measured water and salt, continue stir-fry 2 minutes.

  4. Remove the filling and set aside.

  5. To make the omelette, put the oil in the pan and heat it, making sure it coats not only the base of the wok but as much of the sides as possible.

  6. Pour off any excess.

  7. Season the eggs, then pour them into the pan, swirling them around to form a large, thin omelets.

  8. Loosen the omelets and move it around with a spatula to make sure it is not sticking to the pan, adding more oil if necessary.

  9. When the omelette is almost firm, put the filling in the middle and fold both sides and ends over to form an oblong parcel, constantly checking that the omelette is not sticking underneath.

  10. Carefully remove the omelette from the wok and place in a serving dish.

  11. Garnish with deep-fried basil leaves and serve immediately.

Serves 4


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