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Stuffed Thai Omelets

Stuffed Thai Omelets

 

Preparation time: 8-10 minutes, plus soaking
Cooking time: 8-10 minutes

Serves 2

  • 1 tablespoon groundnut oil

  • 3 eggs, beaten

  • Salt and pepper

Filling:

  • 3 tablespoons groundnut oil

  • 2 garlic cloves, chopped

  • 1 onion, finely chopped

  • 2 tablespoons chopped French beans

  • 2 tablespoons chopped asparagus

  • 3 baby corn cobs, thinly sliced

  • 1 tomato, diced

  • 4 dried shiitake mushrooms, soaked, drained and sliced

  • 11/2 teaspoons sugar

  • 2 teaspoons soy sauce

  • 50 ml (2 fl oz) water salt

To Garnish:

  1. First make the filling: heat the oil in a preheated wok and stir-fry the garlic and onion for 30 seconds. Add the beans, asparagus, corn cobs, tomato, mushrooms, sugar and soy sauce and stir-fry for 3-4 minutes, then add the water and a pinch of salt and continue stir-frying for 2 minutes. Remove the filling from the wok and set aside. Wipe the wok clean with kitchen paper.

  2. Make the omelet: Heat the oil in a preheated wok, swirling it round to coat the base and sides. Pour off any excess. Pour in the eggs, swirling them around in the wok to form a large, thin omelet. Loosen the omelet and move it around with a spatula to stop it sticking, adding a little more oil if necessary.

  3. When the omelet is almost firm, spoon the filling into the middle and fold both sides and ends over to form an oblong parcel, constantly checking that the omelet is not sticking underneath.

  4. Carefully remove the omelet from the wok and place in a serving dish. Serve the cooked dish at once garnished with crispy basil.

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