Thai-Style Omelet (Khai Jiao)
Recipe GLPR895b39785fa471
A light, crispy Thai-style omelet made with eggs beaten with fish sauce, lime juice, and a touch of rice flour for texture, then deep-fried until golden and lacy. Serve immediately for the best crispy-tender result. This simple yet flavorful dish is a beloved street food across Thailand and Southeast Asia.
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Ingredients
2 large eggs
1 teaspoon Thai fish sauce
½ teaspoon lime juice or plain vinegar
1 tablespoon water
1 tablespoon rice flour or cornstarch
¾ to 1 cup vegetable oil for deep frying
Directions
Crack the 2 large eggs into a bowl and beat them together with a fork until well combined and light. Add the Thai fish sauce, lime juice or vinegar, and water. Stir to mix thoroughly.
Sprinkle the rice flour or cornstarch over the egg mixture and whisk until the batter is smooth with no lumps. Let the mixture rest for 1 minute.
Heat the vegetable oil in a wok or deep frying pan over medium-high heat until it reaches 350°F (175°C). The oil should be hot enough that a drop of batter immediately sizzles and rises to the surface.
Carefully pour the entire egg mixture into the hot oil in a thin, steady stream, tilting and moving the pan to allow the batter to spread and form a lacy, crispy omelet. Work quickly but carefully to avoid splashing.
Fry for 2 to 3 minutes until the bottom is golden and crispy, then flip the omelet using a slotted spatula or two wooden spoons. Fry the other side for an additional 1 to 2 minutes until golden brown and cooked through (internal temperature 160°F or higher).
Transfer the omelet to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy, optionally with jasmine rice and a small dish of sriracha or chili sauce on the side.
