In southern Thailand, an omelette is usually served with the meal. To accompany the rice, there is generally a meat or fish soup ( broth ), a stir-fried dish, fresh vegetables to dip in a nam prik , and a shrimp omelette, a plain omelet or an omelet with minced meat. Families with modest budgets regularly eat simply rice and an omelette, with no other sides.
How to prepare a Thai omelette?
Here are some basic principles for preparing a real omelette, just like in Thailand:
🌶️ Season the beaten eggs before cooking. Season with salt, fish sauce or oyster sauce, whichever suits your mood. Some even add a little seasoning powder (such as bouillon powder) often used in Thai cooking, or a little sugar.
🌶️ It's cooked in a wok, a deep frying pan or a small saucepan. It needs plenty of VERY HOT oil: in short, it needs to be deep-fried.
Lorsqu’on ajoute l’oeuf battu dans l’huile très chaude, il fait des bulles et cela donne une omelette légère.
🌶️ Adding a few drops of lemon juice to the beaten eggs helps to crisp up the omelette. (Nan doesn't do it 🤣).
🌶️ Il faut manger l’omelette aux crevettes straight away. It's succulent hot and crispy on the outside. If you wait too long, it softens and becomes way less delicious.
🌶️ Tu peux y mettre ce qui te fait plaisir:
– crevettes
– crabe
– viande hachée
– légumes râpés
– certains ajoutent aussi des morceaux de sticks de faux crabe … pas mon trip…
If you are adding vegetables, choose veggies that don't render any water.. Tomatoes are not recommended. Fresh mushrooms, carrots, zucchinis, cabbage, onions or even spring onions are perfect for omelettes.
🌶️ Cette omelette aux crevettes accompagne à merveille du riz et un plat en sauce comme un curry, ou une soupe. Voici quelques plats qu’on prépare généralement avec l’omelette :
Video recipe, with Nan in the kitchen:
Thai Shrimp Omelette
Ingredients
For the omelette:
- 80 g of raw prawns (or more), cut into pieces
- 2 big eggs
- 1 small shallot thinly sliced
- 2 tsp of oyster sauce
- 1 tsp of fish sauce
For cooking:
- 2-3 dl frying oil
Instructions
- Beat the eggs in a bowl. Beat for a long time to incorporate plenty of air; there should be lots of bubbles on the surface. Add the rest of the ingredients and beat again.
- Heat the oil in a small, deep wok. The oil has to be VERY hot and the diameter of the wok or pan has to be small so that the omelette doesn't spread out too much.
- Pour the egg and prawn mixture into the oil. The omelette will bubble up.
- Cook for 2 minutes, then turn the omelette over.
- Cook for another 1-2 minutes.
- Drain well and serve immediately.
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