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Kai Jeow Goong | Crispy Thai Prawn Omelette
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20 min
Quick
Gurkerl Küche
Ein weltberühmter thailändischer Streetfood-Klassiker: Kai Jeow Goong ist ein herrlich souffliertes, goldbraun gebackenes Omelett mit saftigen Garnelen, frischen Jungzwiebeln und feiner Fischsauce. Außen unwiderstehlich knusprig, innen saftig und fluffig – serviert auf dampfendem Jasminreis mit Limettenspalten, frischem Koriander und pikanter Sriracha-Sauce. In unter 20 Minuten fertig und voller exotischem Aroma!
Ingredients
Preparation method
Preparation & Jasmine Rice
Rinse the jasmine rice in a sieve under cold water until the water runs clear. Then cook in lightly salted water according to package instructions until al dente, leave covered to steam, and keep warm in the oven at 60 °C.
Pat the prawns dry and roughly chop into bite-sized pieces (leave a few prawns whole for presentation). Wash the spring onions and slice into thin rings. Peel and finely chop the garlic. Slice the chilli pepper thinly.
Whisking the Omelette Mixture
Crack the eggs into a bowl. Add the fish sauce, cornstarch, garlic, a little ground black pepper, and, if desired, some of the chilli slices.
Chef's tip
The secret to a Thai omelette lies in the hot oil and the cornstarch: this puffs up the egg and gives it its incomparably crispy edges while keeping the centre tender and juicy.
If preparing several omelettes for guests, the finished portions can be kept warm on a plate in the preheated oven at 60 to 70 °C top/bottom heat.
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