Khai yat sai (Thai-style stuffed omelette with mushrooms)

Step 1/4

• 250 g mixed mushrooms
• 4 scallions
• 1 clove garlic
• 1 Thai chili
• 2 sprigs cilantro

• knife
• cutting board

Thinly slice scallions, separating the greens from the whites. Mince garlic. Roughly chop mushrooms and cilantro. Mince Thai chili.

Step 2/4

• 1 tbsp tomato paste
• vegetable oil
• salt

• frying pan
• spatula

In a frying pan, sauté chopped mushrooms with some vegetable oil until soft. Add chopped garlic and scallion whites. Add tomato paste over high heat and let fry shortly. Season it with salt. Add most of chopped cilantro when it’s almost done and mix together well. Remove from heat and set aside.

Step 3/4

• 4 eggs
• 2 tbsp fish sauce
• 2 tsp black sesame seeds
• salt
• pepper
• vegetable oil

• bowl
• whisk
• frying pan (large)

In a bowl, whisk the eggs together with fish sauce, half of black sesame seeds, and chopped Thai chili. Season with salt and pepper if necessary. Pour half of the mixture into a big frying pan with hot oil to make a crepe. Add half the prepared mushroom mixture on one side of the crepe, then fold it in half to form an omelette. Repeat the process and make another omelette with the remaining egg and mushroom mixture.

Step 4/4

• 2 tbsp oyster sauce (for serving)
• 2 tsp black sesame seeds
• 2 sprigs Thai basil

Garnish with oyster sauce, scallion greens, Thai basil, remaining black sesame seeds and cilantro. Enjoy!

Enjoy your meal!