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Authentique Kai Jeow - En-tete

Authentic Kai Jeow

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4.86/5 (7)
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Main course
Cuisine: Thai
Servings: 2
Author: Marc Winer

Ingredients

  • 4 eggs
  • 2 tablespoons clams cooked, shelled
  • 1 tablespoon fish sauce
  • 0,5 teaspoon pepper
  • 120 ml oil for frying
  • 2 tablespoons water

Procédé

Method

  • Crack the eggs into a bowl. Add the clams, fish sauce, pepper, and water, then beat until smooth.
    4 eggs, 2 tablespoons clams, 1 tablespoon fish sauce, 0,5 teaspoon pepper, 2 tablespoons water
    Authentique Kai Jeow - Casser les œufs, ajouter les palourdes, la sauce poisson, le poivre et l'eau, puis battre jusqu’à homogénéité.
  • Heat the oil in a wok over high heat until very hot.
    120 ml oil
    Authentique Kai Jeow - Poser l’huile sur le feu dans un wok, attendre qu’elle soit bien chaude, puis verser les œufs.
  • Pour in the egg mixture and cook until the omelet is puffed and golden brown.
    Authentique Kai Jeow - Cuire jusqu’à ce que l’omelette soit bien dorée, parfumée et bien gonflée.
  • Serve immediately.
    Authentique Kai Jeow - Servir.

Notes

For an extra-crispy texture, use very hot oil and a deep wok. Let the omelet drain briefly on paper towels before serving.
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