Thai Omlette Rolls
|
 |
|
|
INGREDIENTS
| 4 |
|
eggs
|
| 125 |
|
g can corn kernels, rinsed, drained
|
| 1 |
|
tablespoon light soy sauce
|
| 1 |
|
tablespoon vegetable oil
|
| 1 |
|
tablespoon thai green curry paste (contains shrimp paste)
|
| 6 |
|
spring onions, finely sliced
|
| 1 |
|
red chilli, chopped
|
| 1 |
|
cup coriander leaves, plus extra to garnish
|
| |
|
sweet chilli sauce or kekap manis, to serve |
|
INSTRUCTIONS
| 1. |
|
Place the eggs, corn and soy in a bowl with 2 tablespoons of water, beat to combine, then set aside.
|
| 2. |
|
Heat 1/2 tablespoon of the oil in a small non-stick frypan over medium-low heat. Add half the egg mixture to cover the base of the pan, then cook until set, Carefully remove from pan and keep warm. Repeat with the remaining mixture.
|
| 3. |
|
Place the omelettes on a clean chopping board and spread half the green curry paste over each. Sprinkle the spring onion and chilli over the top, reserving a little of each for garnish, followed by the coriander. Roll each omelette up tightly, then cut in half on the diagonal.
|
| 4. |
|
Place each omelette on a serving plate, garnish with remaining spring onion and chilli, plus extra coriander, and serve with sweet chilli sauce and/or kekap manis. |
|
|