Kai Yat Sai Talay Thai Omelette With Seafood Recipes
KAI YAT SAI TALAY (THAI OMELETTE WITH SEAFOOD)
An unusual omlette whose recipe I found in a magazine. I am yet to try this one. Quite frankly, I am all for a more... uhh... conventional omlette.
Provided by Galley Devil
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry garlic and onion till translucent.
- Add prawns and squid and saute till cooked.
- Add all the vegetables and sauces and stir-fry for 5 minutes.
- In a medium bowl, whisk together the eggs and a little salt and pepper.
- Heat the corn oil in a hot pan and pour in the egg mixture to make a thin, flat omlette.
- Place the omlette on a plate and spread the cooked ingredients on one half of the surface.
- Fold the other half over and garnish with chopped fresh coriander leaves.
- Serve hot.
Nutrition Facts : Calories 198.3, Fat 7.1, SaturatedFat 1.7, Cholesterol 290, Sodium 700.8, Carbohydrate 13, Fiber 2.9, Sugar 5.9, Protein 20.1
EASY THAI OMELET WITH SRIRACHA SAUCE
Also called kai jiow. From Quick&Easy Thai by Nancie McDermott. For hot sauce, use Sriracha or tabasco sauce.
Provided by hannahactually
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs, fish sauce, and water in medium bowl and use fork or whisk to blend them well. Heat oil in medium skillet or wok over medium-high heat until a bit of the egg mixture sizzles and blooms at once.
- Pour in eggs and as soon as they begin to set, pull the puffy edges gently toward the center, letting the uncooked eggs in the center flow out to the edges and cook. When the edges are golden and the surface almost set, gently flip the omelet and cook other side for 1 minute. Do not fret if it breaks.
- Scoop the omelet out onto a serving plate, and serve at once with small saucers of Sriracha sauce.
Nutrition Facts : Calories 135.2, Fat 11.8, SaturatedFat 2.4, Cholesterol 211.5, Sodium 417.5, Carbohydrate 0.6, Sugar 0.6, Protein 6.5
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- In a medium bowl, beat together eggs, 1/2 teaspoon of the fish sauce, and white pepper to taste.
- In a large 10 inch skillet, drizzle 2 tablespoons of of the vegetable oil over medium high heat. Once oil is heated, add ground pork, breaking up into small pieces. Cook, continuing to break it up, until browned, about 2 minutes. Decrease heat to medium. Stir in remaining 2 teaspoons fish sauce, tomatoes, green beans, shallots, sugar, soy sauce, and white pepper. Cook, stirring occasionally, until tomatoes release some of their juices and green beans are cooked through, about 5 minutes. Remove to a bowl, cover, and clean skillet.
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