Spicy Omelette Salad (Laab Kai Jiew)
ID: 22582ada...
An incredibly unique and flavorful Thai salad from the northeastern region of Thailand. Typically made with ground meat, this family recipe substitutes meat with a crispy, golden-brown Thai omelette tossed with fresh herbs, crunchy cucumber, and a bright lime and fish sauce dressing.
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🍳 Cooking Flow
Whisk eggs with oyster sauce and fry in a generous amount of hot oil until golden brown. → Blot excess oil from the omelette, cut it into bite-sized pieces, and let it cool slightly. → Combine fresh herbs, cucumber, shallots, lemongrass, toasted rice powder, and chili flakes in a large bowl. → Add the omelette pieces, drizzle with lime juice and fish sauce, and toss gently to serve.
Cooking Steps
Brief Cooking Order
Whisk eggs with oyster sauce and fry in a generous amount of hot oil until golden brown. → Blot excess oil from the omelette, cut it into bite-sized pieces, and let it cool slightly. → Combine fresh herbs, cucumber, shallots, lemongrass, toasted rice powder, and chili flakes in a large bowl. → Add the omelette pieces, drizzle with lime juice and fish sauce, and toss gently to serve.
Introduction
An incredibly unique and flavorful Thai salad from the northeastern region of Thailand. Typically made with ground meat, this family recipe substitutes meat with a crispy, golden-brown Thai omelette tossed with fresh herbs, crunchy cucumber, and a bright lime and fish sauce dressing.
Step 1
Whisk the eggs with oyster sauce in a bowl until well blended and no large egg-white gloops remain.
Step 2
Heat a generous amount of oil in a flat non-stick skillet over medium heat. Test the oil by dropping a bit of egg; if it puffs up instantly, pour in the whisked eggs. Cook by pushing the cooked edges inward to let the runny egg flow onto the pan.
Step 3
Once the top is no longer wet and runny, flip the omelette. Fry until both sides are beautifully golden brown.
Step 4
Remove the omelette from the pan and gently blot excess oil from the surface with a paper towel. Slice or tear the omelette into bite-sized pieces and let them cool slightly.
Step 5
In a large mixing bowl, combine the mint, cilantro, green onions, sliced cucumber, shallots, lemongrass, toasted rice powder, and roasted chili flakes.
Ingredients List
Important Notes
To make authentic toasted rice powder (Khao Khua), toast dry uncooked rice with a few kaffir lime leaves over medium-high heat until deep golden brown, then grind into a powder.
Ensure the oil is hot enough before pouring in the eggs so that the omelette puffs up nicely instead of absorbing too much oil.
Dab the oil from the omelette with a paper towel instead of placing it directly on the paper towel to prevent the omelette from drying out.
Mint is a crucial herb for any Laab dish, so do not omit it.
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