Serves:

6

Description:

Serve this tasty Thai omelette with rice as an original brunch dish.

Ingredients:

• 2 eggs per person
• 1 red shallot
• 1 clove garlic
• 1 tbsp. coriander roots, chopped
• 1/2 tsp. white peppercorns
• 1 cup raw minced pork
• 6 cherry tomatoes, halved
• 1 tbsp. green capsicum, diced
• 1 tsp. palm sugar
• 2 tbsp. fish sauce
• 2 tbsp. vegetable oil
• coriander leaves
• red chilli shreds

Method:

1. Pound the garlic, shallot, coriander roots and peppercorns to a coarse paste in a mortar. Heat 1 tbsp. of the vegetable oil in a pan and fry the paste in it until fragrant. Add the minced pork or chicken and stir-fry until cooked through. Add the tomatoes and diced green pepper. Cook for a few moments and then add the palm sugar and 1 tbsp. fish sauce. Stir well and then remove from the heat and set aside.
2. To make each omelette, beat two eggs lightly with 1/2 tsp fish sauce. Heat a little oil in a clean non stick pan and pour in the beaten egg mixture. When the eggs begin to set, place 2 tbsp of the pork mixture in the centre of the omelette and fold the eggs over to form a square parcel. Use a plate to invert the omelette and fry the other side to seal and finish cooking.
3. Remove to a serving dish and garnish with chilli shreds and coriander leaves and serve with steamed rice and dipping sauce. 

Dipping Sauce 

• 2 or 3 fresh red chillies, sliced
• 2 tbsp. fish sauce
• 1 tsp. lime juice
• Combine all three ingredients in a small bowl

Recipe by: Meera Freeman

Website: www.meerafreeman.com.au