Name Thai Stuffed Omelette with Minced Meat


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3 tablespoons vegetable oil
1 garlic clove, crushed
125 g (4 oz) lean minced pork
1 tablespoon nam pla (fish sauce)
1/2 tablespoon sugar
125 g (4 oz) finely chopped onion
1 tomato, skinned and chopped
3 eggs, beaten
coriander leaves, to garnish
freshly ground black pepper

In a saucepan, heat 2 tablespoons of the oil. Add the garlic and stir-fry until it is golden brown. Add the minced pork, black pepper to taste, nam pla, sugar, onion and tomato, and continue to stir-fry for 5-10 minutes until all the ingredients are cooked and well blended.
Heat the remaining oil in a wok, tilting it so that the oil coats the entire surface. Pour away the excess oil. Pour in the beaten eggs and swirl them around the inside of the wok to form a thin skin.
Place the minced meat filling in the middle of the omelette, and then fold down the 4 sides to make a neat parcel. Slide the omelette out on to a serving dish, folded side down, garnish with coriander leaves and serve immediately.

Serves 1

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