Kai Jiaw Omelette
From chef David Thompson of Sailors Thai
'Australian Food: In Celebration of the New Australian Cuisine'
By Alan Saunders
(Ten Speed Press)
- 2 eggs
- salt and freshly ground white pepper
- 3 tablespoons oil
- 3 red shallots, finely sliced
- fresh coriander (Chinese parsley) sprigs
Makes 1 serving
To prepare: Beat the eggs with a pinch of salt. Heat a wok, add the oil, and when hot, pour in the eggs. Cook over medium heat for just a few minutes until it is almost cooked, then slide onto a plate covered with absorbent kitchen paper. Serve sprinkled with the shallots and coriander, and seasoned with pepper.
Eating Australian: Cuisine blends international styles with native supplies
March 10, 2000
Ten Speed Press
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