Stranger Foods

Coconut and turmeric omelette feast

Serves 2-4 | Prep 20 mins | Cook 25 mins

These are much thinner than your average omelette, more like crepes or pancakes, in fact, but without the flour. They are meant to be eaten like bah xeo (Vietnamese pancakes), stuffing the herb salad into the omelettes and dipping the whole thing into the sauce. It’s a messy business, but that’s half the fun.

Source: FLAVOUR by Ottolenghi

Ingredients

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Imperial

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Omelettes

90 ml sunflower oil
3 cloves garlic, crushed
2 green chillies, finely chopped
3 banana shallots, finely chopped
5 g fresh ginger, peeled and finely chopped
¾ tsp ground turmeric
1 lime, finely grate the zest, then cut into wedges to serve
6 eggs
1x 400 ml tin coconut milk

Grapefruit dipping sauce

120 ml pink grapefruit juice, including the bits
2 tbsp rice vinegar
2 tbsp mirin
1 tbsp lime juice
2 red chillies, finely chopped (and deseeded for less heat)

Salad

3 spring onions, julienned
15 g mint leaves
15 g coriander leaves
70 g beansprouts
70 g breakfast or rainbow radishes, finely sliced

Instructions

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°F

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For the omelettes, put 2 tablespoons of oil into a large, non-stick frying pan, for which you have a lid, on a medium-high heat. Add the garlic, chillies, shallots, ginger and ½ teaspoon of salt and gently fry for , stirring often, until soft and golden. Set aside to cool for .
In a large bowl, whisk the turmeric, lime zest, eggs, coconut milk and ½ teaspoon of salt until smooth and combined, then stir in the cooled shallot mixture. Transfer to a measuring jug.
Mix all the ingredients for the grapefruit dipping sauce, including the reserved pulp, together with ⅛ teaspoon of salt.
Toss all the salad ingredients together.
Wipe the pan clean and return it to a high heat. Once very hot, add 1½ teaspoons of oil. Pour in about 100 g of batter and swirl to coat most of the pan. Fry for , until the bottom is golden brown, then cover with the lid and continue to cook for another , or until the top is set. Transfer to a parchment-lined baking tray and keep warm in a very low oven. Continue with the remaining oil and batter in the same way until you have eight omelettes.
Carefully arrange the omelettes on a large platter, golden-brown side up. They are very delicate, so they might naturally fold or tear, which is fine. Serve hot, with the salad, dipping sauce and lime wedges alongside.

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