Make a fluffy Thai shrimp omelet with just eggs, fresh prawns and fish sauce: crisp golden edges, soft center, ready in 10 minutes. Serve with rice and sriracha.

Prep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings: 2 servingsDifficulty: Easy

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A recipe shared by Thai home cook Moken Noi. A shrimp omelet from a street stall never satisfies quite like one you make yourself. Use whatever shrimp you have, even lobster if you are feeling extravagant, season with fish sauce, and roll the eggs in the pan until thick and fluffy. It is as easy as that.

Ingredients

  • 3 eggs
  • Fresh shrimp or lobster meat, a handful
  • Fish sauce, about 1 tablespoon
  • Vegetable oil, for frying

Instructions

  1. Rinse the shrimp, remove the heads and shells, and devein. Butterfly each shrimp along the back and cut into bite-size pieces. Beat the eggs in a bowl, add the shrimp and a spoonful of fish sauce, and mix well.
  2. Heat a wok or skillet, then add the oil. Wait until the oil is hot but not smoking, and do not use too much. Pour in the egg mixture. As the eggs begin to set but before they firm up, use a spatula to roll and fold them over themselves, cooking slowly. Do not worry if the omelet breaks a little when you turn it. Once it firms up, flip it and keep shaping it with the spatula until it holds the shape you like.
  3. At the end, turn up the heat for a moment until the omelet is golden. Lift it out with the spatula: the surface should be crisp and browned while the inside stays soft. Serve with Thai chili sauce (sriracha) for extra flavor.

Tips

  • Cook over a generous amount of hot oil for the classic crisp, lacy Thai omelet edge.
  • Serve over steamed jasmine rice with a squeeze of lime for a quick meal.
egg recipesThai omeletshrimpquick mealsfish sauce

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