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Jay Fai Inspired Thai Omelette

November 05, 2020 0 Comments

Jay Fai Inspired Thai Omelette

We are OBSESSED with this Netflix show about street food in Bangkok. And especially obsessed with Jay Fai, a (now) 74 year old woman who won a Michelin star in 2017.

On the show, she makes this insane deep fried crab omelette. Because fresh crab in the quantity needed to make this omelette the bomb is a little out of our budget, we made our own version with shrimp. 

We also modified our directions to make this a traditionally shaped omelette—making it into a burrito shape like Jay Fai does takes some mad skills that we don’t have (yet). Ours wasn’t pretty, but it’s definitely delicious!

This makes a great dinner as you will probably need a nap after eating.

Recipe makes one large omelette that’s big enough to serve two.

Shopping List & Ingredients

  • 1/2 pound cooked shrimp or crab meat, chopped into 1/2" or less pieces
  • 6 eggs
  • 2 tsp Masi Masa Thai Green Curry Spice Blend
  • 1 1/2 TBSP cornstarch
  • 2 1/2 C vegetable oil (for frying)

Cooking Directions (20 minutes start to finish)

  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 until smooth. Fold in shrimp.
  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!




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