3 organic eggs
80g sustainable shrimp
20g spring onion
1 prik chee fah chilli
15g Chilli sauce
3g Soy sauce
5g Oyster sauce
1g Pepper Powder
120ml Cooking oil
In 2017 we launched the “from sea to hotel” initiative in cooperation with IUCN aimed at sourcing seafood responsibly and supporting Thai fishing communities. The hand caught banana shrimp from the crystal clear waters of Trat bay is a result of this initiative.
Organic eggs are sourced from Akara farm in Nakhon Nayok province. Responsibly caught banana shrimp is sourced from the Trat fisherfolk association in cooperation with IUCN in trat bay. Trat bay is home to the world’s second largest population of Irrawaddy Dolphins.
Clean the shrimp and cut each shrimp into 4-5 pieces. Wash the spring onion and the coriander and set aside. Slice the chilli in very fine strips and set aside in a bowl of ice water.
Crack the eggs in a mixing bowl and season with soy sauce, oyster sauce and pepper. Whisk the egg mix well, then fold in the shrimp pieces.
Pour cooking oil in the wok and heat to 160 C. When the oil is consistently hot, pour the egg mix in the hot oil and keep in shape with chopsticks or a small ladle.
Once it is cooked enough to hold its shape, use a deep fry spider to lift it from the oil and flip it. Now, the omelet should puff up and become very fluffy and light. Once cooked, remove with the spider and drain on kitchen paper.
Top with chopped spring onion, coriander and chilli springs and serve with chilli sauce over steamed rice.
Siam Tea Room