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Kai Jeow Goong | Crispy Thai Shrimp Omelette
(0)
15 min
Quick
Knuspr-Küche
Ein echter thailändischer Street-Food-Klassiker: Außen sensationell kross und luftig souffliert, innen saftig mit knackigen Garnelen und feinen Frühlingszwiebeln. Serviert auf duftendem Jasminreis mit frischer Gurke, Koriander und Limette – in nur 15 Minuten fertig!
Ingredients
Preparation method
Preparation & Rice
Thoroughly rinse the jasmine rice with cold water in a sieve until the water runs clear. Then bring to a boil according to package instructions with 1.5 times the amount of water and a pinch of salt, cover, and let simmer over low heat for approx. 12–15 minutes.
Pat the shrimp dry and roughly cut into bite-sized pieces (leave a few whole for presentation). Wash the spring onions and slice into thin rings. Cut the cucumber into thin slices, quarter the lime, and finely chop the chilli pepper.
Mixing the Omelette Mixture
Crack the eggs into a bowl. Add the fish sauce, soy sauce, and cornstarch. Whisk vigorously with a fork or whisk for at least 1 minute until the mixture becomes frothy and forms air bubbles. The cornstarch ensures that the omelette puffs up wonderfully airy later and becomes extremely crispy on the outside.
Chef's tip
The secret of the authentic Thai omelette is the very hot oil and vigorous beating with a little cornstarch – this causes the egg to set rapidly, turning super crispy on the outside while staying juicy on the inside.
If you like it traditionally spicy, serve with Prik Nam Pla (chopped chillies in fish sauce with a splash of lime juice) or hot Sriracha chilli sauce.
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