Blue Tea and Galangal: New Thai Bar Neon Monkey
A small evening bar occupied a two-level space in the courtyards of Bolshaya Dmitrovka. On the ground floor there is a spacious contact bar, on the second floor there is…

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Turkey meatballs in coconut pumpkin sauce
Thai style dish. Pumpkin in this sauce sounds delicate, other additives dominate - curry, coconut, chili. In a plate you will taste salty, spicy, sweet and sour at the same…

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Thai salmon ceviche with papaya and avocado
INGREDIENTS avocado 120 g papaya 120 g salmon fillet 360 g cilantro 24 g chili pepper 4 g soya dongu 200 ml fish sauce 400 ml tabasco 40 ml lime…

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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.

Warm Eggplant Salad
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Tom Ka, Thai Coconut Chicken Soup
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Phad Thai with Shrimp and Rice Noodles in Tamarind Sauce
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