Thai Omelette
Ronnie Murray first tried Thai Omelette on holiday and loved it so much he created this version. It’s traditionally served on a bed of rice.
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Cooking tools:
- Deep-fry thermometer
- Saucepan
- Wok
- Slotted spoon
- Pitcher
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Kitchen towel
- Plate
Ingredients
- 4 eggs room temperature
- 1 tbs fish sauce
- 1/2 of a lime juice
- 750ml veg oil
- 50ml sesame oil
- Sriracha sauce one bottle
- Handful of bean sprouts
- 60g crispy shallots
- 2 scallions roughly chopped
- Handful of coriander leaves and stalks, roughly chopped
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