Sundaland Recipes

Let me take you on a culinary journey to Thailand with the irresistible and mouthwatering dish known as Kai Jeow Goong, or Thai Style Shrimp Omelette. This popular street food delight is a true gem in Thai cuisine, loved by locals and visitors alike. 
The essence of Kai Jeow Goong lies in its simplicity. The dish features a fluffy and golden omelette filled with succulent shrimps, creating a harmonious fusion of flavors and textures. The omelette is traditionally made with a mixture of beaten eggs, fish sauce, and a touch of soy sauce, resulting in a delightful balance of savory notes.The shrimp, a star ingredient, adds a touch of briny sweetness to the omelette. These crustaceans are sautéed with aromatic spices such as garlic and spring onions, unveiling their flavors before being mixed in with the egg mixture. They create a vibrant contrast against the golden background of the omelette. 

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By:Sundaland Recipes Team
Author:

Prep Time:10 Minutes
Cook Time:10 Minutes
Suitable:Halal
Category:Sides
Origin:Thailand
Serving:2 Person
Tags:Bursts, Vibrant, Gem

Nutrifacts:270 calories
  17 grams fat

Rating:4.5 

With its irresistible aroma filling the air, one cannot resist diving into this fragrant delight. The outer layer of the omelette offers a slightly crispy texture, while the inside remains delicate and tender. Every bite bursts with the flavors of the sweet shrimps, delicious seasonings, and the rich creaminess of the perfectly cooked eggs.

To enhance this Thai gem's enjoyment, Kai Jeow Goong pairs exceptionally well with a side of steamed jasmine rice or a tangy chili dipping sauce. This dish not only showcases the artistry of Thai street food but also reflects the cultural diversity and vibrant flavors of the country.

Ingredients:

• 4-5 large shrimp, peeled and deveined
• 4 eggs
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 2 spring onions, finely chopped
• Vegetable oil, for frying

Instructions:

1. In a bowl, whisk the eggs together with the fish sauce and soy sauce until well combined.
2. Heat a tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat.
3. Add the minced garlic and cook for about 30 seconds until fragrant.
4. Toss in the shrimp and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
5. Pour half of the egg mixture into the skillet, filling the bottom evenly.
6. Sprinkle half of the cooked shrimp and chopped spring onions over the egg mixture. Let it cook for about 2-3 minutes until the edges start to set.
7. Carefully fold one side of the omelette over the other, creating a half-moon shape. Gently press down with a spatula to seal the omelette.
8. Cook for an additional 1-2 minutes until the omelette is fully set and golden brown on the outside. Transfer it to a serving plate.
9. Repeat the process with the remaining half of the egg mixture, shrimp, and spring onions to make the second omelette.
10. Serve the Kai Jeow Goong hot with steamed jasmine rice or a side of chili dipping sauce.