Jellyfish Omelette (Kai Jeow Mang Kraprawan)

A unique Thai-inspired omelette featuring tender jellyfish strips for a delightful texture and subtle seafood flavor. This dish combines traditional egg omelette techniques with the crunchiness of jellyfish, perfect for adventurous eaters.

Steps

1. Rinse and soak the jellyfish strips in cold water for 10 minutes to reduce saltiness, then drain well. 2. In a bowl, beat the eggs thoroughly with fish sauce and white pepper. 3. Add the chopped shallot, green onion, and jellyfish strips into the egg mixture. Mix gently. 4. Heat vegetable oil in a non-stick pan over medium heat. 5. Pour the egg mixture into the pan and spread evenly. 6. Cook for 3-4 minutes until the edges set and the bottom is golden brown. 7. Carefully flip the omelette and cook the other side for 2 minutes. 8. Remove from the pan and garnish with fresh cilantro before serving.

2 large eggs 50g prepared jellyfish strips (rehydrated and drained) 1 small shallot, finely chopped 1 green onion, sliced 1 tablespoon fish sauce 1/2 teaspoon white pepper 2 tablespoons vegetable oil Fresh cilantro for garnish