Khai Cheun (Lao Omelet)
1 shallot, minced
1/4 tsp garlic paste
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| Food From Northern Laos |
Whisk together:
2 small eggs
1 tbsp chopped dill
1 bird's eye chili, sliced
1/4 tsp fish sauce
1/8 tsp ground pepper
A:
1 chinese cabbage leaf, shredded
1 stalk of water convolvulus, leaf parts only, 1-inch sections
1/2 a scallion, green parts only, 1-inch sections
1/4 cup beansprouts
- Saute the shallot until softened.
- Add the garlic paste and fry till fragrant.
- Pour in the egg mixture and stir to mix.
- Tilt the pan to make an omelette.
- Sprinkle ingredients A over the omelette.
- Cover and allow the vegetables to wilt.
- Fold in half and remove to a serving plate.
- Serve with Peanut Sauce and a wedge of lime.
(Recipe for omelette base from here)
