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.