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Quick Easy Mekong Inspired Omelette with Peanut Sauce
This Vietnamese omelette is full of crunch and the fresh herbs provide a real explosion of flavor and different textures in the mouth. The peanut sauce is easy to make in advance and can be used with other Vietnamese meals like rice paper rolls. The sauce really finishes off the dish. Using a combination of Topping Selection ingredients enhances the flavor. Quantities can be flexible, go with what you have. I usually make 1 big omelette for a communal share, as explained above. Oh and omelettes are enjoyed anytime in Vietnam, not just breakfast.
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| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 5minutes |
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Ingredients
Peanut Sauce
- 1tsp garliccrushed*
- 2tbsp peanut butter, crunchyor use peanut satay sauce if paleo
- 2tbsp tamari (soy) saucetamari-style soy is best or use fish sauce if paleo*
- 1tsp honeyor brown sugar
- 1pinch chili powder*
- 1/4cup coconut milksubstitute with water
- 1/2 limejuice only, optional*
Vietnamese Omelette
- 8 eggswhisked
- 1tbsp coconut oilor olive oil*
- 5ozs fresh shrimp (prawns)small, shelled, de-veined, diced
- 5ozs stewing porkfinely diced
- 2 onions, green (spring)thinly sliced*
- 9ozs bean sprouts (shoots)*
Topping Selection (use any combination)
- mint, fresh, leaves onlypeppermint or spearmint are best*
- cilantro (coriander)including the thinner stalks*
- basil, Vietnameseincluding the thinner stalks*
- lettuce leaves
Rice Paper
- rice paperoptional*
Instructions
- Make the peanut sauce. Place all of the ingredients in a saucepan. Stir over a moderate heat for 30 seconds (add lime juice if necessary) or until the peanut butter has been incorporated into the sauce. Set aside to cool and then transfer into a serving bowl.
- Whisk the eggs and season lightly with salt and pepper.
- In a large, non-stick pan, heat the coconut oil over a moderate heat. Lightly fry the shrimp and pork and when cooked add to the egg mixture, leaving the oil behind.
- To make the omelette, add more coconut oil to the pan if necessary. Stir the egg mixture and pour into the pan. When the omelette is semi-set, add the green onion and bean sprouts onto one half of the omelette.
- When the omelette is firm and using an egg flip, fold the omelet over so that it covers the filling. When cooked, remove to a serving plate.
- To assemble the omelette, each person takes a portion of omelette and places it on top of a sheet of rice paper roll. Add some of the herb topping and peanut sauce. Then wrap the rice paper roll, dip in the peanut sauce and enjoy! The warm egg will soften the rice paper roll, leaving the outsides crunchy.
Recipe Notes
* Our free, Asian cooking guide includes a detailed catalog of typical Asian herbs, vegetables and ingredients (including close-up pictures).
https://compassandfork.com/recipe/quick-easy-mekong-inspired-omelette-with-peanut-sauce/
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https://compassandfork.com/recipe/quick-easy-mekong-inspired-omelette-with-peanut-sauce/ |