Ingredients:

  • 3 large eggs (150g)
  • 1 tbsp fish sauce (15ml)
  • 1/2 tsp lime juice (2.5ml)
  • 1/4 tsp white pepper (1.5g)
  • 1/8 tsp cornstarch (0.75g)
  • 1/4 cup minced pork (60g)
  • 1/4 cup peeled shrimp (60g)
  • 2 tbsp scallions (30g)
  • 1/2 cup neutral oil (120ml)

Instructions:

  1. Crack eggs into a bowl and add fish sauce, lime juice, white pepper, and cornstarch. Whisk vigorously for 1-2 minutes until the mixture is pale and frothy bubbles form on top.
  2. Gently fold in the minced pork, peeled shrimp, and finely diced scallions.
  3. Heat neutral oil in a wok or deep non-stick pan over medium-high heat. Test the oil by dropping a small amount of egg mixture; it should sizzle and puff immediately.
  4. Lift the bowl 6-10 inches above the pan and pour the egg mixture in a steady stream into the center of the hot oil.
  5. Cook for 45-60 seconds until the bottom is deep golden brown.
  6. Flip the omelet in one quick motion and cook the other side for 30-45 seconds.
  7. Remove from pan and drain excess oil on paper towels before serving.