In many Thai dishes, eggs from a tiny quail to chicken eggs are usually being used. Even though this dish, a simple omelet which is a common dish to most of us, this spicy Thai omelet recipe is special to me.
It’s special because when I served this Thai omelet to my family, they love it and praise my simple delicious omelet.
- 4 eggs
- 2 tbsp water
- 3 finely chopped scallions
- a handful of finely chopped fresh cilantro
- vegetable or peanut oil for pan frying
- serve with soy sauce
- 3 coarsely chopped scallions
- 225 grams of raw squid, cleaned and cut into chunks if large or rings if small
- 115 grams of raw shrimp, shelled and deveined
- 115 grams of skinned white fish fillet, such as coley or cod, cut into 2.5 cm cubes
- 1 head coarsely chopped bok choy
- 1 tbsp green curry paste
- 1 tsp Thai fish sause
( Baking Conversion Chart )
- Prepare omelets by placing the eggs, water, scallions, and half of the cilantro in a bowl.
- Beat the mixture in the bowl. Then set aside.
- Heat 1 tablespoon of oil in an 8-inch or 20-cm nonstick skillet.
- Steadily pour a quarter of the egg mixture finely over the bottom of the skillet.
- Cook poured mixture over medium-high heat for 2 minutes or until just set.
- Use a spatula to turn the omelet over.
- Cook the other side for 1 minute.
- Place the cook omelet to a plate or cutting board.
- Repeat the procedure to remaining mixture to make 3 more omelets and add to the plate or board.
- Heat 1 tablespoon of oil in the skillet.
- Add the scallions and all the seafood.
- Cook over medium heat while stirring frequently for 2 to 3 minutes or until the squid is firm and the shrimp have turned pink, and the fish is just cooked through.
- Transfer cooked fillings into a food processor and process for 30 seconds, or until just mixed.
- Add the bok choy, the remaining cilantro, the curry paste, and fish sauce and process again to a coarse mixture.
Baking the Spicy Thai Omelet
- Preheat the oven to 375°F/190°C
- Arrange the omelets on a cutting board.
- Put a quarter of the seafood mixture in the center of each omelet.
- Roll one side of each omelet over the filling and fold in the adjacent sides to cover the filling.
- Fold up the omelet to make a small, square pocket.
- Transfer the pockets to a cookie sheet.
- Bake the pockets in the preheated over for 10-15 minutes, or until lightly browned and cooked through.
- Serve immediately with soy sauce.