Thai Basil Chicken Egg-Wrapped Omelet (Kai Jeow)
A technical Thai street food dish where a spicy basil chicken stir-fry is encased in a paper-thin, crispy egg envelope.
Total
35 min
Prep
20 min
Cook
15 min
Serves
4
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Recipe serves 4
Ingredients
- 1 lb Ground Chicken
- 6 Eggs
- 1 cup Thai Basil
- 3 Bird's Eye Chilies
- 2 tbsp Fish Sauce
- 4 cloves Garlic
Instructions
- 1
Pound chilies and garlic into a paste. Stir-fry with chicken until browned. Add fish sauce and basil.
- 2
Whisk eggs thoroughly. Heat a large wok with oil until very hot.
- 3
Pour a small amount of egg and swirl to create a very thin, large crepe. Repeat for 4 crepes.
- 4
Place the chicken mixture in the center of each egg crepe and fold the edges over to create a square parcel.
- 5
Flip the parcel and sear for 30 seconds. Serve with a side of cucumber slices.
Nutrition per serving
Calories
310
16% of a 2,000 kcal day
| Protein | 32 g |
| Carbohydrate | 3 g |
| Fat | 18 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 920 mg |
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