Thai Climbing Wattle omelet Recipe (Serve 1-2)

Ingredients:

3 Eggs (room temperature)

1 Tbsp Fish sauce

1/2 cup of Acacia pennate / climbing wattle shoots

Cooking oil

Cooking procedure:

• Crack 3 eggs into a bowl and use a fork to whisk them together.

• Add 1 tbsp of fish sauce and whisk it in.

• Pick the young shoots from the Acacia but be mindful of the small but very sharp spikes so you don’t hurt yourself.

• Add the Acacia shoots into your eggs and fish sauce mix and stir gently with a fork to make sure the Acacia shoots get evenly coated with egg.

• Heat a pan with a couple of tbsp of cooking oil. Please note that when making a Thai omelette it is important it becomes fluffy - Controlled but high heat and generous amounts of cooking oil (1-3 tbsp) are essential for success. If your pan is not hot enough, your omelette will deflate, making it look and feel like a normal western omelette which is not what we want in a Khai Jieaw.

• Add the egg mix into the pan. Wiggle your pan to ensure that the egg is distributed and cooked evenly. Due to the high heat your omelette will brown quickly, possibly before it has fully coagulated on the top side. Turn the omelette when you sense it is browning. It is ok to make a mess in the pan at this stage just don’t break the omelette. Flip it once more for a fluffy but dry omelette.

• If you are not confident about flipping the omelette using a flipper, you can place a plate upside down in the pan (just make sure it is large enough to cover the diameter of the pan) and then turn the pan upside down while holding the plate in place. Put the pan back down and slide the omelette from your plate back into the pan and continue cooking.