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Crispy Thai Style Fried Egg Omelette with Spicy and Sour Cincaluk Dressing Sauce Dip | BIG Bites MY


Crispy Thai Style Fried Egg Omelette with Spicy and Sour Cincaluk Dressing
This is one of my favorite fast and easy dishes when I want something appetizing to go with my rice. Traditionally, cincaluk is mixed with the beaten egg and then the egg mixture is fried as an omelette. I prefer the Thai style crispy egg with the tangy and spicy cincaluk omelette on it as a dressing. A bowl of hot rice and this dish - MATCH MADE IN HEAVEN! It takes only about 15 minutes to prep the ingredients and then cook this dish. SO EASY LAH! The recipe shown here feeds one; just double up accordingly if you are cooking for more.

Watch video for step-by-step method of preparation


Prep time: 10 minutes
Cooking time: 10 minutes
Serving: 1  (increase portions accordingly if you are cooking for more)

Ingredients:

  • 1 egg
  • 1 tablespoon cincaluk (fermented shrimps)
  • 1 tablespoon sugar
  • 1 lime (or 1 tablespoon lime juice)
  • 1 shallot
  • 1 Thai chili
  • Enough oil for deep frying

Method:

  1. Thai Chili
    • Cut Thai chili into 5mm-lengths. I deseed the Thai chili so that it is less spicy. You may skip deseeding if you like it spicy.
  2. Lime
    • Roll the lime to help burst open some of the individual segments inside the lime so that it is easier to juice. Then cut and juice the lime.
  3. Shallot
    • Peel and slice shallot
  4. Cincaluk Dressing / Sauce
    • Add cincaluk and sugar to lime juice. Stir until sugar dissolves. Add sliced shallots and Thai chili. Stir to combine. Taste and flavor to your liking. Set aside for later.
  5. Egg
    • Whisk egg and set aside for later
  6. Heat oil over MEDIUM LOW heat. Test with a wooden chopstick. Oil is hot enough for deep frying when bubbles appear at the end of the chopstick.
  7. Strain beaten egg into the hot oil. Straining will create layers and texture.
  8. Turn or rotate the egg occasionally so that it cooks evenly
  9. Flip the egg when the bottom is golden brown. Rotate the egg occasionally so that it cooks evenly.
  10. When both sides of the egg are golden brown, remove and place it on a kitchen towel to absorb any excess oil
  11. To serve, place the omelette on a plate and pour the cincaluk dressing over the egg. Serve immediately while the egg omelette is crispy.


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