Stuffed Thai Omelettes
Individual omelettes can be made or make two large omelette parcels to serve four. They are remarkably easy to make and make a tasty lunch or light supper.
Ingredients
- 30ml / 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 225g / 8oz minced pork
- 30ml / 2 tbsp nam pla (fish sauce)
- 5mI / 1 tsp sugar
- 2 tomatoes, peeled and chopped
- 15ml / 1 tbsp chopped fresh coriander
- ground black pepper
- fresh coriander sprigs, to garnish
For the omelettes:
- 6 eggs
- 15ml / 1 tbsp nam pla (fish sauce)
- about 30ml / 2 tbsp vegetable oil
Preparation
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- Heat the oil in a wok or frying pan. Add the chopped garlic and onion and fry for 3-4 minutes until the onion is softened. Add the minced pork and stir-fry for 7-10 minutes, until broken up and lightly browned.
- Stir in the nam pla (fish sauce), sugar and tomatoes, with pepper to taste. Simmer for 5-8 minutes, until the sauce thickens. Remove from the heat and stir in the chopped fresh coriander.
- Make the omelettes. Whisk the eggs and nam pla in a bowl. Heat a little of the oil in a 20cm / 8in omelette pan. Add a quarter or half of the egg mixture, depending on whether you wish to make individual parcels or cut them in half. Tilt the pan to spread the egg into a thin, even sheet. As soon as it sets, spoon some of the filling over the centre of the omelette. Fold the top and bottom over, then the right and left sides to make a neat, square parcel.
- Slide the omelette out on to a warm serving dish, folded side down, and keep hot while you make the remaining omelette(s). Serve garnished with sprigs of coriander.
VARIATION
Replace half the minced pork with peeled tiger prawns or white crab meat.
Serves 3-4.