Thai Omelette

This Thai Omelette is made with four eggs and is deep fried. Ronnie Murray first tried this dish on holiday and loved it so he created his own version. There are many versions of this dish. It is traditionally served on a bed of jasmine rice. Try it with minced pork, oyster sauce or even go mega fancy and scatter some white crab meat on top.

James Martin's Saturday Morning

Ingredients

4 eggs room temperature
1 tbs fish sauce
1/2 of a lime juice
750ml veg oil
50ml sesame oil

Sriracha sauce one bottle
Handful of bean sprouts
60g crispy shallots
2 scallions roughly chopped
Handful of coriander leaves and stalks, roughly chopped

Method

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Using a deep saucepan or wok heat the veg oil and sesame oil until hot but not smoking (190oc)

Mix the eggs with fish sauce and lime juice and whisk until combined.

Pour the egg mix into the oil starting from close to the oil and raising up to about 12 inches above the oil. A good pourer jug is needed for this.

The egg mix will start to bubble and swell. Once nicely browned, gently, using two slotted spoons turn the omelette over taking extra special care not to drop, flip or splash the omelette over as you turn it.

After 5 minutes, remove from the oil onto two or three sheets of kitchen towel to soak up some excess oil.

Put onto a plate and then dress with lashings of Sriracha, bean sprouts and scallions.

Finish with coriander and the crispy shallots and if you fancy an extra kick, a splash of lime.

There are many versions of this dish. It’s traditionally served on a bed of jasmine rice. Try it with minced pork, oyster sauce or even go mega fancy and scatter some white crab meat on top.But the above version is my favourite hangover cure on a Sunday morning