Sweet and Sour Thai Omelet with Shrimp and Calamari

Shock your palette with this incredible combination of flavors and textures. The omelet is stuffed with rice, onions and garlic before it's drenched with a sweet and sour (and somewhat spicy) sauce. Great for brunch and/or dinner (and it's the ultimate hangover cure - not that I would know).

Sweet and Sour Thai Omelet with Shrimp and Calamari
Double the recipe to serve 4.

6 teaspoons peanut oil, divided
1/4 cup minced white onion
2 cloves garlic, minced 
2/3 cup cooked white rice
2 tablespoons mirin (Japanese rice wine)
1/4 teaspoon salt
1/4 pound large shrimp, peeled and deveined (leave the tails on if desired)
1/4 pound calamari rings, fresh or frozen (I get mine from the frozen food section of the grocery store)
1 carrot, peeled and diced 
1 cup sweet and sour sauce (any variety)
1-2 teaspoons hot sauce
5 large eggs (or 4 large eggs and 2 egg whites)
1 tablespoon water
2 tablespoons chopped green onion

Heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the onion and garlic and cook 2-3 minutes, until soft but not browned. Add the cooked rice, mirin and salt and toss to combine and heat through. Remove the pan from the heat and set aside.
Heat 2 teaspoons of oil in a large skillet over medium heat. Add the shrimp, calamari and carrot and cook 1 minute, until the shrimp is just turning opaque. Add the sweet and sour sauce and hot sauce and bring to a simmer. Reduce the heat to low and simmer for 5 minutes.
Meanwhile, make the omelets one at a time like this: Whisk together the eggs and water. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add half of the eggs and turn the pan to coat the bottom with the eggs. Cook until eggs are almost cooked through to the surface. Flip. Spoon half of the rice mixture down the center of the eggs. Fold over one side of the eggs, then fold over the the other side, covering the rice filling. Slide the omelet onto a plate. Repeat with remaining eggs and rice.
Spoon the shrimp mixture over the omelets and top with green onions.

Serves 2











Photo: Piyachok Thawornmat