Tom yum with shrimp and chili sea bass
The secret to the pit is the virtuoso plexus of flavors and the perfect freshness of the ingredients. This is a new variation - with shrimp and chili sea bass.…

Continue reading →

Tom Yam Kung
This famous Thai soup must have been tasted by every lover of spicy cuisine who has ever visited Thailand (or just a Thai restaurant). It is not difficult to make…

Continue reading →

Classic Thai Food - Pad Thai with Chicken
Pad Thai is a classic Thai dish. Prepared from fried rice vermicelli with vegetables and aromatic sauce. Most often pad thai is made with chicken or pork, although in the…

Continue reading →

Thai Shrimp Omelet

These thin egg pancakes have gained worldwide popularity. They are rolled up into a tube, cut into strips and added to rice or put in chicken stock before serving. Thai-style omelette envelopes with filling is a wonderful light meal that will add a pleasant variety to your menu.

INGREDIENTS
2 large eggs
1 tbsp. l fish sauce
1 tbsp. l vegetable oil
For filling
500 g small peeled shrimp
2 cloves of garlic
1 stalk of lemon sorghum
2 cilantro bushes with roots
1 small hot red chili pepper
2 stalks of green onions
2 tbsp. l brown sugar
1 tbsp. l fish sauce
1 tbsp. l vegetable oil
freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
If the shrimp is frozen, thaw them in advance on the top shelf of the refrigerator in a colander set in a bowl.
Step 2
For an omelette, beat eggs with 2 tbsp. l water and fish sauce until foamy. Heat a frying pan with a diameter of 20 cm, grease it with vegetable oil, pour half of the egg mixture, tilting and turning the pan so that the eggs spread in a thin even layer. Keep on low heat until the omelet is completely cooked, while remaining soft and supple, about 1 min. Put on a plate. Repeat with the second half of the egg mixture.
Step 3
Thai omelet with shrimp. Step 3
For the filling, grind the white part of the stem of lemon sorghum and the cilantro root, grind it in a mortar. Chop the garlic and chilli finely. Fry in a pan over high heat in 1 tbsp. l hot vegetable oil lemon sorghum, cilantro root, garlic and chili. Add the shrimp and sauté for another 1 min.
Step 4
Thinly chop the white portion of the green onion, add to the shrimp along with black pepper, sugar and fish sauce, mix and remove from heat.
Step 5
Thai omelet with shrimp. Step 5
Put the filling in the middle of each omelet, setting aside 2 tbsp. l shrimp for decoration, wrap on all sides of the edge to get a square envelope. Gently spread the omelet on a heated plate with a spatula, lay the shrimp on top. Serve immediately, sprinkled with chopped green onions and cilantro leaves.

Thai Coconut Noodle and Shrimp Soup
If you have not had to try Thai cuisine yet, then this soup is a great occasion to start an acquaintance. It has all the iconic Thai products: lemongrass, shrimp,…

...

Thai Chicken with Spicy Potatoes
The combination of sweet and sour sauce favorably emphasizes the taste of tender chicken, moreover, the simplicity of preparation makes this recipe beneficial for busy housewives;) INGREDIENTS chicken 700 kg…

...

Rice with spicy chicken and shiitake mushrooms
Shiitake, with an interesting woody flavor, create magic and make the dish very bright, piquant. INGREDIENTS dried shiitake mushrooms 50 g long grain rice "National" 1 cup (a) onions 1/2…

...