Directions

1. In a measuring cup with a pour spout, whisk 2 eggs, set aside.

2. In a medium bowl, whisk 4 eggs, then whisk in cornstarch and 2 TSP Masi Masa Thai Green Curry Spice Blend until smooth. Fold in shrimp (or crab if using).

3. Heat oil in a wok or large sauté pan heat oil over medium-high heat—between 350° and 375°. (Drop a little egg into the oil. If it bubbles up, the oil is hot enough.)

4. Pour egg and shrimp mixture into hot oil—try to spread the shrimp out evenly as much as you can.

5. Fry for for 1 minute without touching.
6. Using two spatulas, fold the egg mixture in half, fry for another minute.

7. CAREFULLY turn omelette over, fill in any holes with the 2 eggs you whisked together.

8. DON’T WORRY IF IT BREAKS INTO PIECES—IT WILL STILL TASTE GREAT!
9. Keep turning omelette over every minute or so, and filling holes, until both sides are golden brown.
10. Remove from oil with a slotted spoon and place on paper towel on plate or baking rack.

11. Serve topped with sliced green onions over Jasmine rice. We also added a little chili sauce...yum!