Thai Omelette with Prawns Recipe

My go-to and most absolute favorite thing to eat in the world is Thai omelette and rice. Growing up in Thailand, I didn't have a typical breakfast of cereal, pancakes, or buttery scrambled egg. A typical breakfast for me is often rice, egg, and fish sauce. I know the latter might not sound that exciting but I promise you if I cook it, you won't be able to tell because it's so yummy!! Even my little girl since at 8 years old loves this dish, you just don't tell there's fish sauce in it...

As an adult now, I will make it as lunch or dinner because it's super quick to make especially if you have cooked white rice on hand. The recipe is versatile, you can throw in whatever you have in the fridge like substitute prawns for chicken or taco meat. As long as the key ingredients (egg, fish sauce, and green onion) are there you're set! The dish is lovely with chili peppers and lime to give it a boost of flavor, then garnish with cool cucumber slices making it a balanced meal. Try out the recipe and send me comments, I would love to hear from you.

Preparation: 10 minutes

Cook time: 5 minutes

Serves 2

3 eggs

6 prawns devein and halve it, not all the way

1 sliced Green onion or 7 stems of Cilantro (set aside some for plating)

1 teaspoon Fish Sauce

A squeeze of lime juice (not necessary)

2 tablespoon of light oil (Corn Oil, Vegetable Oil, Sunflower Oil, Peanut Oil will do)

Black peppers

Note: Best to use on a non-stick pan, preferably flat so eggs are cooked evenly.

In a bowl, crack 3 eggs, add green onion, add 1 fish sauce and squeeze of lime juice. Then beat the egg mixture, and set aside.

Warm up a non-stick pan at medium heat, I find the flat pan is best to cook the egg evenly. At high heat, add prawns and cooked it some so most of the meat turns pink, do not cook it all the way. Set aside onto the plating dish.

On the same pan, turn the heat up high, add oil. Wait until the pan is on high heat, right before smoking point. Pour the egg mixture in the pan, move the pan so the mixture filled up the pan surface. Then, immediately add the shrimp back to the egg mixture. Once the bottom side is all cooked, flip the egg over and turn off the stove. Leave the egg on the pan for a minute, giving it time to steam the shrimp and finish up cooking the rest of the egg.

Plating: Serve egg over steamed rice, and sliced cucumbers. Garnish egg with rough chopped cilantro or slices of green onion. The dish is best with your favorite pepper sauce like sriracha.

#omelette #prawns #thai #breakfast #fishsauce