Kai Jiaw Omelette

From chef David Thompson of Sailors Thai
'Australian Food: In Celebration of the New Australian Cuisine'
By Alan Saunders
(Ten Speed Press)

March 10, 2000
Web posted at: 3:30 p.m. EST (2030 GMT)

By Wendy Wolfenbarger
CNN Interactive Food Editor

• 2 eggs
• salt and freshly ground white pepper
• 3 tablespoons oil
• 3 red shallots, finely sliced
• fresh coriander (Chinese parsley) sprigs

Makes 1 serving

To prepare: Beat the eggs with a pinch of salt. Heat a wok, add the oil, and when hot, pour in the eggs. Cook over medium heat for just a few minutes until it is almost cooked, then slide onto a plate covered with absorbent kitchen paper. Serve sprinkled with the shallots and coriander, and seasoned with pepper.

Eating Australian: Cuisine blends international styles with native supplies
March 10, 2000

Ten Speed Press

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