Laab Kai Jiew (Omelette Salad)
Laab is a Northern Thai salad typically consisting of ground meat and mint. In this recipe, an omelette is substituted. It is then tossed with mint, cilantro, lemongrass, cucumber, shallots, and chili flakes. A dressing of lime juice and fish sauce is drizzled over. It is then sprinkled with toasted rice powder, giving it a nice mix of textures. Serve with steamed rice.
Ingredients
- 3 large eggs beaten
- 1 tsp oyster sauce
- 1/2 cup mint
- 1 shallot thinly sliced
- 8 sprigs cilantro
- 2 green onion finely chopped
- 1/2 cup cucumber thinly sliced
- 3” lemongrass thinly sliced
- 2 tsp chili flakes
- 2 tbsp toasted rice powder
- 1 1/2 tbsp lime juice
- 2 tsp fish sauce
Instructions
Toasted Rice Powder
- Add 2 tbsp of dry jasmine or sticky rice to a dry skillet over medium high heat.
- Toast until browned, 2-3 minutes.
- Grind into a powder in a spice blender. Set aside.
Omelette Salad
- In a large bowl, mix together the mint, cilantro, shallots, green onions, cucumber, lemongrass, and chili flakes. Set aside.
- Beat the eggs with the oyster sauce.
- Heat up 3 tbsp of cooking oil in a hot skillet over medium high heat. Pour in the egg mixture.
- Cook for about 3 minutes a side. Thai omelettes are browned and crispy. Remove from the skillet. Dab any grease with paper towel. Cut into chunks.
- Add the omelette to the bowl. Mix with the mint. Mix together the lime juice and fish sauce. Drizzle over the salad. Add 3/4 of the toasted rice powder. Mix.
- Serve with steamed rice. Garnish with the remaining toasted rice powder.
