Spicy Omelette Salad ลาบไข่เจียว

Method11 steps · about 25 min

1. 1

   Step 1: Simply toast the rice and kaffir lime leaves in a dry saute pan over medium high heat, stirring constantly, until the rice is a deep golden brown and the lime leaves are crisp. Transfer to a mortar and pestle or a spice grinder and grind into a powder.

   Uses 2 Tbsp uncooked sticky or jasmine rice · 2 leaves makrut lime leaves

2. 2

   Step 2: For homemade chilli flakes only, heat the oven to 300°F (150°C) and toast dried chillies with their optional lime leaves 5–7 minutes until crisp, darkened and smoky. If using store-bought chilli flakes, skip steps 2–4.

   Optional chilli batch toast · 7 minUses dried Thai chilies · 2 leaves makrut lime leaves

3. 3

   Step 3: For the homemade batch, cool the toasted chillies completely, then grind finely or pound into coarser flakes. Let the dust settle before opening the grinder.

   Uses dried chillies and optional lime leaves toasted five to seven minutes, for homemade alternative only

4. 4

   Step 4: Keep unused dry homemade flakes in a dry airtight container. Set aside only what you need to season the salad.

   Uses cooled roasted chillies ground to chosen flake size, only if making this alternative

5. 5

   Step 5: Beat the eggs (3) with the 1 tsp of oyster sauce or fish sauce with a fork until there are no more egg whites visible.

   Uses 3 eggs · 1 tsp oyster sauce or fish sauce

6. 6

   Step 6: Using a wok or a non-stick frying pan (8-10 inch) add enough oil to generously coat the bottom and heat over medium heat until hot. Test the oil temp by dropping in a little bit of egg and it should puff up instantly once it hits the oil. Pour the egg mixture in, and just as the edges begin to firm up, quickly push the edges inward to allow the liquid eggs on top to run underneath the first layer (see video for how I do this). This will help the omelette cook more quickly and evenly.

   Uses enough oil to generously coat omelette pan · three eggs beaten with teaspoon oyster or fish sauce until no white streaks remain

7. 7

   Step 7: Let the eggs cook over medium heat until the bottom is golden brown and the top is set enough to flip. Then flip the omelette and cook the other side briefly just until the eggs are done, 30 seconds or so.

   Finish flipped omelette · 1 minUses egg mixture spread into hot oiled pan, with edges pushed inward to cook evenly

8. 8

   Step 8: Using a slotted spatula, transfer the omelette onto a plate. Use a paper towel and dab excess oil off the omelette gently and set aside while you prep the salad.

   Uses omelette browned on first side and cooked through after flipping

9. 9

   Step 9: Cut or tear the omelette into bite-sized pieces.

   Uses cooked omelette blotted gently to remove excess oil

10. 10

    Step 10: Toss the cooked omelette pieces with mint (½ cup), shallot (1), cilantro (6–7 sprig), green onion (1), cucumber (¾ cup), lemongrass (1 piece), 2 tbsp prepared toasted rice powder and your chosen homemade OR store-bought chilli flakes to taste. Drizzle the 1½ tbsp lime juice over the bowl and toss immediately, then drizzle the separate 2 tsp salad fish sauce and toss again so the omelette absorbs the dressing evenly.

    Uses ½ cup mint · 1 shallot · 6–7 sprig cilantro · 1 green onion · ¾ cup sliced cucumber · 1 piece lemongrass · roasted chili flakes · 2 tsp fish sauce

11. 11

    Step 11: Serve with some jasmine rice and enjoy!

    Uses ready cooked jasmine rice for serving · cooked omelette tossed with rice powder, herbs, vegetables and drizzled lime fish dressing