📝 About This Recipe
Inspired by the legendary street food stalls of Bangkok, this Kai Jeow Poo is a masterclass in texture—boasting a shatteringly crisp, golden exterior and a tender, soufflé-like heart. Unlike a French omelette, this Thai version is deep-fried in hot oil to create airy layers that cradle generous, sweet lumps of premium crab meat. It is a luxurious, savory experience that perfectly balances the brininess of the sea with the pungent kick of traditional Thai aromatics.
🥗 Ingredients
The Omelette Base
- 4 pieces Large Eggs (at room temperature)
- 200 grams Jumbo Lump Crab Meat (freshly picked, cartilage removed)
- 1 tablespoon Fish Sauce (premium quality)
- 1/2 teaspoon Light Soy Sauce
- 1/4 teaspoon Ground White Pepper (to taste)
- 1 teaspoon Cornstarch (dissolved in 1 tsp water to help with crispness)
- 2 stalks Green Onions (thinly sliced)
Frying Medium
- 2 cups Neutral Oil (such as rice bran, canola, or vegetable oil)
Garnish and Sauce
- 1/4 cup Fresh Cilantro (leaves only)
- 1/2 piece Cucumber (sliced into rounds)
- 1/4 cup Thai Sriracha Sauce (served on the side)
- 1 wedge Fresh Lime (optional squeeze)
👨🍳 Instructions
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1
Gently pick through the jumbo lump crab meat to ensure all bits of shell and cartilage are removed, being careful not to break up the large lumps.
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2
In a medium mixing bowl, crack the four eggs. Add the fish sauce, light soy sauce, ground white pepper, and the cornstarch slurry.
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3
Whisk the egg mixture vigorously with a fork or whisk for about 1-2 minutes until it is very frothy; the more air you incorporate, the fluffier the omelette will be.
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4
Fold in the sliced green onions and about two-thirds of the crab meat. Reserve the largest lumps of crab to place on top during cooking.
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5
In a deep, small wok or a small heavy-bottomed non-stick pot (about 6-8 inches wide), heat the oil over medium-high heat until it reaches 350°F (175°C).
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6
Test the oil by dropping a small bit of egg in; if it sizzles and rises to the surface immediately, the oil is ready.
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7
Pour the egg mixture into the center of the oil from about 6 inches above the pan; this height helps create the jagged, crispy edges characteristic of Thai omelettes.
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8
Immediately place the remaining large lumps of crab meat into the center of the bubbling egg.
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9
Use two spatulas to gently push the edges of the omelette toward the center, allowing the raw egg to flow outward and build height.
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10
Once the bottom is deeply golden and firm (about 2-3 minutes), carefully flip the omelette. This is the trickiest part; use two spatulas for support to keep the 'roll' or 'disc' shape.
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11
Fry the second side for another 2 minutes until it is golden brown and the omelette feels bouncy and set.
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12
Carefully lift the omelette out of the oil and hold it over the wok for 10 seconds to drain, then transfer it to a wire rack lined with paper towels to remove excess oil.
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13
Slide the omelette onto a serving plate. Garnish generously with fresh cilantro and serve immediately while the exterior is still crunchy.
💡 Chef's Tips
For the ultimate texture, use a small wok or a high-sided small pot; the narrow base helps the omelette gain height rather than spreading too thin. Do not be afraid of the oil quantity; the high heat ensures the egg seals quickly rather than soaking up the grease. Always use the freshest jumbo lump crab meat you can find; the sweetness of the crab is the star of the show. If you prefer a 'log' shape like the famous versions in Bangkok, use your spatulas to continuously roll the egg over itself as it sets in the oil. Avoid over-beating the eggs once the crab is added, or you will break the beautiful lumps into shreds.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Thai Jasmine rice to soak up the savory juices. Accompany with a side of 'Prik Nam Pla' (fish sauce with chopped bird's eye chilies and lime) for extra punch. Pair with a crisp, cold Lager or a dry Riesling to cut through the richness of the fried egg. Add a simple Thai cucumber salad (Ajaad) on the side to provide a refreshing, vinegary contrast. A plate of stir-fried morning glory (Pad Pak Boong) makes this a complete and balanced Thai feast.