Thai Omelette with Shrimp and Fresh Coriander Recipe
This fluffy omelette with shrimp and coriander is a breakfast or quick dinner inspired by Thai street food stalls. It’s more substantial than a classic European omelette, and thanks to soy sauce and shrimp it has a distinct, savoury flavour. It tastes great with jasmine rice or simply with a slice of bread.
In Thailand, “kai jeow” is a quick everyday dish, often ordered as a side to rice when there’s no time to cook curry. The shrimp version is richer and more often found in street stalls than at home.
This omelette balances between the European comfort of eggs for dinner and the Thai approach of deeply fried, sizzling edges. The shrimp are evenly folded into the mixture, so you get some in every bite instead of just on top. Thanks to simple ingredients, it’s easy to recreate the flavor of a street stall without hard‑to‑find products.
Why this version works
- Soy sauce in the egg mixture replaces salt and adds clear umami without lots of extra ingredients.
- A larger amount of fat gives a fluffy center and very crispy, ragged edges, just like Thai street food.
- Briefly sautéing the shrimp before adding the eggs keeps them from overcooking and turning rubbery.
Chef's tips
If you’re afraid to flip the whole omelette at once, cut it in half with a spatula and flip the two pieces separately – it’s easier to slide the spatula underneath. Watch the edges: when they’re deep golden, pull away from the pan, and rustle slightly when you move the pan, the bottom is ready. If using frozen shrimp, defrost them in the fridge and dry them very thoroughly; otherwise they’ll release water and the omelette will turn out flat.
How to serve
Serve over hot jasmine rice with a little soy sauce or chili on the side so everyone can season to taste. For a quick breakfast or dinner it also works well with a crusty baguette and a simple cucumber and lime salad. For brunch, cut the omelette into wedges like a frittata and serve with a bowl of fresh cilantro and lime quarters.
Watch out for
- Don’t add more water than the recipe calls for, or the mixture will set unevenly and may stay runny in the middle.
- Heat that’s too high will burn the edges before the center sets; after pouring in the eggs, lower the flame if needed.
- Don’t cover the pan while frying; the steam will soften the crispy edges and make the omelette rubbery.
Substitutions
- You can replace the shrimp with finely chopped chicken; brown it a bit longer before adding the eggs.
- Cilantro can be swapped for flat‑leaf parsley if you prefer a milder, less citrusy aroma.
- You can replace soy sauce with light fish sauce for a more Thai, “from the sea” character.
Ingredients
- eggs - 4 piece
- small shrimp - 120 g
- chives or spring onion - 2 tablespoon
- fresh coriander - 2 tablespoon
- soy sauce sojowy - 1.5 tablespoon
- water - 2 tablespoon
- oil roślinny - 2 tablespoon
- pepper czarny mielony - 0.25 teaspoon
- jasmine rice jaśminowy ugotowany (opcjonalnie) - 200 g
Preparation
- Rinse the shrimp and pat dry with paper towels. If they are larger, cut them in half so they cook faster.
- Crack the eggs into a bowl. Add the water, soy sauce, and pepper. Beat with a fork or whisk for about 30–40 seconds until the mixture is uniform and slightly foamy.
- Add the chopped chives and coriander to the eggs and mix.
- Heat the oil in a medium pan (preferably non-stick) over medium-high heat. There should be enough oil to lightly coat the entire bottom.
- Add the shrimp to the pan and fry for 1–2 minutes, stirring, until they start to turn pink but are not fully cooked yet.
- Pour the egg mixture with herbs into the pan, spreading it evenly over the entire surface. Gently move the pan so the eggs spread evenly.
- Fry the omelette for 3–4 minutes over medium heat until the bottom is golden and the top is almost set. If the edges brown too quickly, reduce the heat.
- To cook the top of the omelette, gently flip it over with a large spatula, or slide it onto a plate, cover with the pan, and invert. Fry for another 1–2 minutes.
- Transfer the finished omelette to a plate, sprinkle with extra fresh coriander, and serve immediately, preferably with warm jasmine rice or bread.
Storage
No storage information available for this dish.
When I’m in a hurry, I cook the rice in a small pot and fry the omelette at the same time – in 15 minutes I have a plate that feels like a quick Bangkok street bar. I often save a cold piece for later and eat it straight from the fridge like a Spanish tortilla.
