Kai Yad Sai (alternative savoury pancake)

Name: Kai Yad Sai (alternative savoury pancake)
Yield: 2
Ingredients: 6 eggs; 200g minced chicken breast; 100g minced prawns; 50g snow peas; 50g small diced carrot; 80g small diced onion; 2dsp sunflower oil for egg pancake; 3dsp sunflower oil for cooking; 2 stalk coriander for garnish; 2dsp soy sauce; 4dsp tomato ketchup; 1dsp oyster sauce; ½ dsp black soy sauce; 3dsp chicken stock or water; 3cloves chopped garlic; ¼ tsp ground white pepper; ½ tsp sugar

6 eggs

200g minced chicken breast

100g minced prawns

50g snow peas

50g small diced carrot

80g small diced onion

2dsp sunflower oil for egg pancake

3dsp sunflower oil for cooking

2 stalk coriander for garnish

2dsp soy sauce

4dsp tomato ketchup

1dsp oyster sauce

½ dsp black soy sauce

3dsp chicken stock or water

3cloves chopped garlic

¼ tsp ground white pepper

½ tsp sugar

Beat the eggs until smooth keep to one side. Use three small eggs per person.

Heat the non-stick pan to medium hot and add 1tbsp of oil. Pour the egg, rolling it slowly around the pan.

Make sure the mixture is flat and not lumpy. Cook each side for 30 seconds and keep to one side.

Bring the wok to medium heat add the oil and garlic. Stir until there is an aroma.

Add the minced chicken and prawns and stir for a minute.

Add snow peas, carrot and onion and stir for 30 seconds, season with soy sauce, oyster sauce, black soy sauce, sugar, ground white pepper and tomato ketchup.

Add chicken stock and stir until they are mixed well. Split into two portions and keep to one side.

Place the egg pancake on a plate and place the filling in centre. Wrap from the four sides to the middle and place another plate on top. Flick upside down. Garnish with coriander and serve with Thai Jasmine rice.

Serves
2

Main ingredients
Eggs, Chicken, Fish, Vegetables

Recipe Type
Dinner

Cuisine
Thai

Level of Difficulty
Easy