Thai-Style Crab Stick Omelette Omelette

20240516 #breakfastdiary 1058, 9°C/mostly sunny, 21 min/workout(Y) Is it true that every edge in the world tastes good — the crispy rim of a pajeon, the fin of a flounder? The edge of this omelette is no exception #jmt(reallydamngood) Meanwhile, this might be the most intense omelette recipe of any country: #thaistylecrabstickomelette First make the dressing by mixing 2T sriracha sauce, 1/2t fish sauce, 1t oligosaccharide syrup, and 1T lime juice. Ketchup works fine if you don't have those. Mix 2 eggs with 1/2t fish sauce well. Real crab meat would be nice, but since it's hard to find, I use imitation crab stick instead, reluctantly. Pour plenty of oil into a wok, heat it until very hot, then pour in the beaten egg. After about 30 seconds to a minute (check that the bottom is cooked), flip carefully so the oil doesn't splatter. Check the bottom the same way, then drain the oil on a paper towel. Put a little barley rice in a bowl, cover with the omelette, pour over the prepared dressing, and top with cilantro.