Khai yat sai

A thin flat omelette folded into a sealed parcel round a filling cooked and cooled first.

Pork, Egg. Not vegetarian — contains fish sauce, pork.

Ingredients

filling

• 300 g minced pork
• 1 onion, finely diced
• 1 carrot, finely diced
• 2 tomatoes, deseeded and diced
• 60 g peas
• 2 tablespoons fish sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon sugar
• 2 tablespoons oil

omelettes

• 8 eggs
• 2 tablespoons water
• 1 teaspoon fish sauce
• 4 tablespoons oil

Method

1. A SEALED PARCEL, FOLDED IN FOUR, not an omelette folded in half over a filling. Each side comes in over the middle so the filling is completely enclosed and the parcel is turned out seam down. A half-fold leaks as soon as it is cut.
2. THE FILLING MUST BE COOKED AND COOL AND DRY. Hot filling cooks the egg from the inside before the parcel is folded, and wet filling steams the egg so it will not hold a crease.
3. Fry the onion and carrot in the oil 3 minutes, pork in 5 minutes broken up, tomatoes in and cooked down until the pan is DRY, 5 minutes more.
4. Fish sauce, ketchup, sugar and peas in. Cool completely.
5. Beat the eggs with the water and fish sauce until completely uniform. The water makes the sheet more flexible; milk would make it rubbery.
6. A wide pan, well oiled, over a medium heat. A quarter of the egg in, swirled thin, and cooked until SET ON TOP but still glossy, 90 seconds. Do not turn it.
7. A quarter of the filling in the middle in a square.
8. Fold the bottom edge over the filling, then the top, then each side, pressing lightly so it stays.
9. Slide a plate over the pan and invert it so the parcel lands seam down. The residual heat seals it as it sits.
10. Serve the moment all four are done, with sriracha and cucumber.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Thailand · All recipes