Stuffed Thai Omelettes from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Thai food often cleverly combines hot chilli with sweet flavours, as in the filling for the omelettes. It makes an interesting contrast to the delicate flavour of the egg.
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Ingredients
- 1 small onion, finely chopped
- 225 g/8 oz minced (ground) pork
- 30 ml/2 tbsp groundnut (peanut) oil
- 2 garlic cloves, finely chopped
- 2 tomatoes, peeled and chopped
- 15 ml/1 tbsp chopped fresh coriander (cilantro)
- 30 ml/2 tbsp Thai fish sauce
- 5 ml/1 tsp granulated sugar
- fresh coriander (cilantro) sprigs and sliced fresh red chillies, to garnish
- ground black pepper
- 5 eggs
- 15 ml/1 tbsp Thai fish sauce
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