Thai Stuffed Omelette Recipes
1 tbsp groundnut oil
3 eggs, beaten
salt and pepper
deep-fried basil leaves, to garnish
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
First make the filling.
Heat the oil in a wok, add the
garlic and onion, and stir-fry for 30 seconds.
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.
Remove the filling and set aside.
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.
Pour off any excess.
Season the eggs, then pour them
into the pan, swirling them around to form a large, thin omelets.
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.
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
Carefully remove the omelette from
the wok and place in a serving dish.
Garnish with deep-fried basil
leaves and serve immediately.
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