Khai Yat Sai (Spicy Thai Omelet)

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.

Ingredients:

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

Filling

  • 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


( Measuring Cooking )

Procedures:

Omelet

  1. Prepare omelets by placing the eggs, water, scallions, and half of the cilantro in a bowl.
  2. Beat the mixture in the bowl. Then set aside.
  3. Heat 1 tablespoon of oil in an 8-inch or 20-cm nonstick skillet.
  4. Steadily pour a quarter of the egg mixture finely over the bottom of the skillet.
  5. Cook poured mixture over medium-high heat for 2 minutes or until just set.
  6. Use a spatula to turn the omelet over.
  7. Cook the other side for 1 minute.
  8. Place the cook omelet to a plate or cutting board.
  9. Repeat the procedure to remaining mixture to make 3 more omelets and add to the plate or board.

Filling

  1. Heat 1 tablespoon of oil in the skillet.
  2. Add the scallions and all the seafood.
  3. 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.
  4. Transfer cooked fillings into a food processor and process for 30 seconds, or until just mixed.
  5. 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

  1. Preheat the oven to 375°F/190°C
  2. Arrange the omelets on a cutting board.
  3. Put a quarter of the seafood mixture in the center of each omelet.
  4. Roll one side of each omelet over the filling and fold in the adjacent sides to cover the filling.
  5. Fold up the omelet to make a small, square pocket.
  6. Transfer the pockets to a cookie sheet.
  7. Bake the pockets in the preheated over for 10-15 minutes, or until lightly browned and cooked through.
  8. Serve immediately with soy sauce.

Check Out More

Clear Thai Soup



Have You Tried These Other Thailand Appetizers?

Tom Kha Gai (Chicken and Coconut Milk Soup)

Chicken and Coconut Milk Soup

Thai soups usually stay on the table throughout the meal. They can serve as a sauce for rice or dishes that have no sauce of their own. Some soups are very light and can be served as a first course, whereas others are more substantial and may be served as […][...]

Gung ga tiem (Stir-Fried Shrimp with Garlic)

This Thai food recipe is a good appetizer especially with the flavor combination of shrimp and garlic. I suggest that you use a large shrimp or a jumbo shrimp if possible because they are juicier and tender to eat which will make this Thai dish an unforgettable meal. Ingredients: 2 […][...]

Leave A Comment...

*