Stuffed Thai Omelette

Ingredients for 2 servings:

• 1 tbsp oil
• 150 g lean minced pork
• 6 cherry tomatoes, quartered
• 1 onion(s), diced
• 5 small garlic cloves, finely chopped
• 6 spring onions (Thai spring onions), sliced ​​into rings, alternatively 3 regular spring onions
• 2 tbsp coriander, roughly chopped, with stems
• 125 g mung bean seedlings, coarsely chopped
• 1 chili pepper(s), red, pitted and finely chopped, nB also more
• 1 tbsp fish sauce
• 1 tbsp oyster sauce, possibly 2 tbsp
• 1 tsp palm sugar, grated
• pepper, black
• some lime juice
• 2 tbsp oil
• 4 eggs
• 2 tsp fish sauce
• 2 tbsp coriander leaves, picked
• 1 pepper, red (Thai pepper), pitted and cut into thin strips

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Kai Yad Sai

Heat 1 tablespoon of oil in a wok, fry the garlic, onion, and chopped chili pepper. Add the minced meat, break it up with a wooden spoon, and fry for about 5 minutes until lightly browned. Then season with fish sauce, oyster sauce, palm sugar, pepper, and lime juice. Stir in the spring onions, tomatoes, and sprouts and cook for a further 1-2 minutes. Finally, stir in the coriander. Set aside. For the omelets, beat the eggs without creating too much foam and season with fish sauce. Heat 1 tablespoon of oil in a large non-stick frying pan and pour in half of the egg mixture. Reduce the heat to a gentle medium heat and let it set slowly. When the omelet is just shiny on the surface, add half of the minced meat mixture to the center. Then carefully fold the omelet from all four sides to the center to form a square. Turn out onto a plate, slide onto a warmed platter, and keep warm. Prepare the second omelet in the same way. Add it to the first omelet and garnish with coriander and chili strips. Serve with fragrant rice. Tip: You can also replace the sprouts with 3-4 tablespoons of peas. If you find it difficult to pack the omelet, place the filling on one half of the omelet and fold the other half over. Editor’s note: Instead of minced pork, Viki uses approximately 150g of shredded rump beef. Viki complements the omelet with a fresh herb salad made from mung bean sprouts, cherry tomatoes, coriander, mint, and seasoned with a little soy sauce, oil, and lime juice.