Thai Style Pork and Prawn Omelette is a Thai inspired omelette prepared with minced pork, prawns and vegetables mixed and cooked with eggs diluted with water and cornstarch giving it a crunchy bottom layer. It’s easy, it’s delicious and nutritious! Certainly, this is one of the best omelettes you will ever try.
Lockdown makes people quite creative in many ways, for me I get creative in terms of cooking, as you already guessed. Since this COVID happened I prepared a lot of freestyle dishes of which a lot are original creations nowhere or first time to be found online apart from this site. That creativity happens when I just want to use whatever I have left over from my pantry from that last supermarket visit to extend the days I will not be going out to help reduce getting infected and spreading it. It’s those days when you want to use everything up and make a good meal out of it like those halves a carrot in your vegetable bin, 60 grams of meat in your freezer or a quarter can of evaporated milk. It’s the challenge of making sense on how your leftovers can wonderfully come together even though the combinations might be odd.
Today was one of those days but luckily my leftovers are not that complicated to mix together. Several eggs, a slice of pork shoulder chops, few pieces of prawns, dried shrimps, shallots, coriander and a leftover big bag of bean sprouts where half of them are already wilted and brown due to fridge burn. Initially I was thinking of a simple stir fry like Yasai Itame where I will be serving it with a simple omelette on the side but the eggs were not enough. I then remembered this Thai Omelette where eggs are extended with water and cornstarch mixture serving more people at the same time giving it a nice crunch. I then rinsed off the bean sprouts, removed the unusable ones, minced that last piece of pork and then the result is our recipe for today.
Thai Style Pork and Prawn Omelette is a Thai inspired omelette prepared with minced pork, prawns and vegetables mixed and cooked with eggs diluted with water and cornstarch giving it a crunchy bottom layer.
In a wok add oil then sauté garlic and spring onions
Add the dried shrimps and chillies then stir fry until pungent
Add the minced pork, continue to cook for 3 minutes or until pork turns light brown in colour.
Add the shrimps then continue to cook for one more minute. Remove all from wok then set it aside.
In a bowl combine together eggs, water and cornstarch, mix well until free of lumps.
Using the same wok, add oil then put a quarter of the egg mixture then top it with quarter of the sauteed minced meat. Top it with a quarter of the bean sprouts then cook in medium low heat while covered. Cook for 2 minutes or until edges turn crispy and bean sprouts are cooked. Do it with the rest.
Serve topped with chopped coriander and sriracha sauce.