Krapow Khai Yat Sai


Krapow Khai Yat Sai (Thai Stuffed Spicy Basil-Chicken Omelet)

Ingredients

1 tablespoon Thai thin soy sauce (such as Healthy Boy) (see Note)

1 tablespoon oyster sauce

1 tablespoon granulated sugar

1 teaspoon white pepper

3 tablespoons vegetable oil, divided

1 tablespoon ground Thai chile

2 medium garlic cloves, roughly chopped (about 2 teaspoons)

8 ounces ground chicken

1/2 cup thinly sliced red bell pepper (from 1 small [6-ounce] bell pepper)

1/4 cup packed fresh Thai basil leaves (about 1/4 ounce), plus more for garnish

3 large eggs

Directions

Stir together soy sauce, oyster sauce, sugar, and white pepper in a small bowl; set aside. Heat 2 tablespoons oil in a 14-inch nonstick skillet over medium-high. Add Thai chile and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add chicken; cook, stirring often to break meat into small pieces, until no longer pink, about 6 minutes. Add bell pepper and basil; cook, stirring often, until bell pepper is softened and basil is well combined, about 1 minute and 30 seconds. Add soy sauce mixture; cook, stirring occasionally, until liquid is mostly evaporated and chicken is browned in spots, about 30 seconds. Remove from heat. Transfer chicken mixture to a medium bowl. Remove 4 to 5 bell pepper strips from mixture, and reserve for garnish. Wipe skillet clean.

Whisk together eggs in a medium bowl until very smooth and slightly frothy, about 30 seconds. Return skillet to heat over medium. Add remaining 1 tablespoon oil to skillet, and swirl to coat skillet. Add eggs, and swirl skillet in a circular motion to spread eggs in an even, thin layer. Cook, undisturbed, until eggs are just set and beginning to release from sides of skillet, 1 minute and 30 seconds to 2 minutes. Remove from heat.

Place chicken mixture on center of egg sheet in skillet. Using a spatula, fold 4 sides of egg sheet over filling, overlapping in middle of omelet to form a square pouch. Carefully, hold an inverted plate over omelet; flip skillet and plate to release omelet, seam side down, onto plate. Using a small knife, cut a 4-inch X through top egg layer of omelet, leaving 1/2 inch uncut at each corner. Fold back egg flaps to reveal filling. Garnish with reserved bell pepper and additional basil. Serve immediately.

 

 


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