Photograph of the finished Khai yat sai

Thailand · Trứng chiên nhồi thịt kiểu Thái

Khai yat sai

35 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Pork Pork 1.6 lb
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 1.2
  • Photograph of Okra Okra 8.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Tomato ketchup Tomato ketchup 3.5 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Herbs Herbs 2.8 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté the minced meat with onions, tomatoes, and diced okra for 8 minutes until the filling is completely dry.
  2. 2 Season the filling with fish sauce and ketchup, then let it cool slightly.
  3. 3 Beat the eggs and then strain the mixture through a sieve until it is very smooth and free of egg strands.
  4. 4 Pour the eggs into a hot non-stick pan and toss to form a thin sheet that covers the bottom of the pan.
  5. 5 The egg sheet must be uniformly thin and free from tears; any tear will cause the pulp to leak out when folded.
  6. 6 Place the filling in the center, then fold the four edges to form a square package and invert it onto a plate, then sprinkle with cilantro.

With an appliance

  • Oven 36 min

    Replace steps 4 and 5: pour the egg mixture into a greased square mold, bake on the middle rack at 170 degrees for 4 minutes, rotate the mold after 2 minutes, then place the filling inside while the egg wrapper is still moist and fold in all four edges; step 6 remains unchanged.

Start cooking