Kai Jeaow (Thai Omelet)
Prevent your screen from going dark
Makes makes 1 (8-inch / 20 cm) omelet; serves 2 1x
Ingredients
- 3 large eggs
- 1 teaspoon fish sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon Magic Powder (aka Asian chicken bouillon)
- Pinch of ground white pepper
- 2 tablespoons neutral oil, such as sunflower
- 1/4 cup (55 g) chopped shrimp
- 8 slices white onion
- 1 tablespoon chopped preserved sweet radish
- 4 slices Roma tomato
- 1 scallion, white and green parts, thinly sliced
For serving:
- Fried garlic
- Fresh cilantro sprigs
- Cucumber slices
- Lime cheeks
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, beat the eggs, fish sauce, sugar, magic powder, and white pepper with a wire whisk.
In an oven-safe nonstick 8-inch (20 cm) skillet, heat the 1 tablespoon oil over medium heat until it shimmers. Add the shrimp and cook, stirring occasionally, until the shrimp begins to turn opaque, about 1 minute. Remove and set aside. To the same skillet, add 1 tablespoon oil. Add the onion and cook until translucent, about 2 minutes. Gently pour in the omelet batter. As the egg begins to set, use the spatula to pull the edges of the omelet toward the center and let the eggs run underneath. Sprinkle in the sweet radish and continue pulling until the bottom of the eggs are set but the surface is still runny, about 2 minutes. Evenly place the tomatoes, the scallions, and the reserved shrimp in the omelet and cook until eggs are no longer runny and the edges begin to release from the skillet, another 1 to 2 minutes.
Transfer the skillet to the oven and cook until deep brown and crispy, about 5 minutes.
To serve: Transfer to a serving plate and garnish with the fried garlic. Serve with cilantro, cucumber slices, lime cheeks, sriracha, prik nam pla, and steamed rice on the side.