- 8-10 medium sized shrimps, cleaned, peeled and deveined
- 200 g. fish fillet (any meaty white fish)
- 4 tbsp hot and sour curry paste
- 4 tbsp of tamarind juice
- 3 tbsp of fish sauce
- 1 tsp of palm sugar
- Lemon juice
- 1 bunch of acacia leaf [thai : cha-om]
- 3 eggs to make acacia omelette
- Put the fish fillet in a boiling water and wait until it cooked.
- Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well.
- Remove and set aside.
- Heat water in a pot, wait until boiling.
- Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
- Try to often taste...yum..yum..my mouse watering...ding..ding....I love this recipe humm..
- Add the shrimps and acacia omelette.
- When the soup boiling, remove from heat.
- Add lemon juice as desired taste.
- Transfer to a serving bowl, and serve with hot steamed rice.
- Acacia Omelette (khai jeaw cha-om)
Prepare for Acacia Omelette:
However, thai people love to eat this omelette with Chilli dip. (If you cannot find acacia in your local grocery store, you may try to use other fresh vegetables instead. Sometime I using mixed vegetable all I have in freeze..leftover..;)
- Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.
- Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.
- Heat oil in a wok.
- Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain.
- Slice into cubes.