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Coriander and corn omelette rolls
Coriander and corn omelette rolls
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Flavorful Asian omelettes loaded with fresh veggies and aromatic herbs.
Ingredients:
  • 4 eggs
  • 125g can corn kernels, rinsed, drained
  • 21.00 gm light soy sauce
  • 18.40 gm vegetable oil
  • 28.00 gm Thai green curry paste
  • 6 spring onions, finely sliced
  • 1 red chilli, seeds removed, chopped
  • 250.00 ml coriander leaves, plus extra to garnish
  • Sweet chilli sauce or ketjap manis, to serve
Instructions:
  • Combine eggs, corn, and soy in a bowl with 2 tablespoons of water, beat together, and set aside.
  • In a small non-stick frypan over medium-low heat, warm 1/2 tablespoon of oil. Pour in half of the egg mixture to form an even layer. Cook until firm, then gently transfer from the pan and keep it warm. Repeat with the rest of the mixture.
  • Lay the omelettes on a pristine chopping board and generously spread half of the green curry paste on each. Scatter the spring onion and chili on top, saving some for a decorative finish, and add the fragrant coriander. Roll the omelettes into neat cylinders, then slice them in half diagonally for a stunning presentation.
  • Transfer the omelettes onto individual serving plates, and sprinkle with the remaining spring onion and chili, along with an extra touch of coriander. Serve with a side of sweet chili sauce and/or ketjap manis.

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