thai crab omelette - so sinful but so AROIIII!!
someone pls find me a sugar*ddy so I can travel business class to BKK & finally try Jay Fai's food 'cause everything LOOKS SO GOOD
in all honesty, none of us at nOm have ever had the chance to try Jay-Fai’s crab omelette. but if we ever did.. we’d imagine it to be like this!!
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Jay Fai-inspired Crab Omelette
(serves 2-3)
4 eggs
2 tbsp fish sauce
1 tsp MSG (we use ‘ajinomoto’)
2 tsp cornstarch
150g pre-shelled crab meat
Oil, for deep-frying
chilli condiment:
3 chilli padi, chopped
1 garlic clove, thinly sliced
1/4 of a lime, thinly sliced (optional)
3 tbsp fish sauce
directions
break the eggs into a bowl and add in the fish sauce, MSG and cornstarch. whisk well into a homogeneous mixture and until the cornstarch is fully incorporated.
fold in the crab pieces and stir well.
heat a hot wok on medium to high flame and add enough oil to submerge the omelette in.
once the oil is just starting to smoke, our in the egg mixture and let if bubble up and fry for 30 seconds.then, using 2 spatulas, fold in the edge which is further away from inwards into the mid point if the omelette. similarly, fold in the edge closer to you frontwards to enclose the omelette
constantly ‘roll’ the omelette to maintain a ‘log’ shape and to cook all of the sides evenly.
turn the omelette over with the seam side up and pour the remaining egg batter on it. turn that side down to ‘seal’ it and cook for another 30 seconds
once the exterior is well-browned, transfer omelette to a wire rack / paper towels to drain of the oil
for the prik nam pla, combine all the ingredients together into a sauce cup. serve alongside the omelette and and enjoy while its’s crispy and warm.