Thai Omelette with Nam Prik Pao

Ingredients

4 eggs

2 spring onions, finely sliced

1 fresh red chilli, finely sliced

½ tablespoon fish sauce

Vegetable oil, for frying

The Nam Prik Pao Paste

4 shallots, roughly chopped

8 garlic cloves

6–8 dried red chillies, soaked in hot water for 10 minutes

2 tablespoons dried shrimp

2–3 teaspoons tamarind concentrate

1 tablespoon palm sugar

1–2 tablespoons fish sauce

2–3 tablespoons soaking liquid from the chillies

4–5 tablespoons vegetable oil (for frying the paste)

PREPARATION

1. Place the chopped shallots, garlic, soaked dried chillies and dried shrimp into a blender. Add tamarind concentrate, palm sugar, fish sauce and a few tablespoons of the chilli soaking liquid. Blend into a thick paste.

COOKING

2. Heat vegetable oil in a wok over medium heat and add the blended paste. Stir continuously as the paste begins to fry.

3. Cook the paste slowly for about 10 minutes, stirring regularly, allowing the moisture to evaporate and the colour to deepen as the palm sugar caramelises.

4. Continue cooking until the paste thickens into a rich, glossy chilli jam. Remove from the heat and set aside.

5. Crack the eggs into a bowl and beat lightly. Add fish sauce, sliced spring onions and fresh chilli and mix well.

6. Heat a wok with a generous amount of oil until very hot and swirl the oil around the surface.

7. Pour the egg mixture into the wok and swirl gently so the egg spreads thinly around the edges.

8. Cook over high heat until the edges become crisp and golden while the centre remains soft.

9. Fold the omelette gently towards the centre to form a thick oval shape.

10. Cook briefly until the omelette is just set but still fluffy inside.

11. Slide the omelette onto a plate and spoon a generous dollop of Nam Prik Pao over the top.

12. Finish with extra spring onions and serve immediately.

School of Wok Tips

• Frying the chilli paste slowly helps develop deeper colour and flavour.

• Use plenty of hot oil when cooking the omelette to create crispy edges.

• Swirling the egg mixture in the wok helps form a thin, crisp outer layer.

• Nam Prik Pao can be stored in a jar covered with oil and used for many dishes.

FAQs

What is Nam Prik Pao?

Nam Prik Pao is a Thai chilli paste made with dried chillies, garlic, dried shrimp, tamarind and palm sugar.

Why is Thai omelette crispy?

The omelette is cooked in hot oil in a wok, which creates crispy edges while keeping the centre fluffy.

Can I make Nam Prik Pao in advance?

Yes. The paste keeps well in the fridge if stored in a jar with a thin layer of oil covering the surface.