Kang Som Cha-Om Khai is hot and sour curry with shrimps and Acacia Omelette or Cha-om Omelette, a famous dish usually eaten with Chilly Dip.
The curry is characteristic for its sour taste, which comes from tamarind . The recipe uses palm sugar to sweeten the curry. Just this you can start to imagine how drooling it must be!
INGREDIENTS:
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8-10 medium sized shrimps, cleaned, peeled
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200 g. fish fillet (any meaty white fish)
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4 tbsp hot and sour curry paste
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4 tbsp of tamarind juice
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3 tbsp of fish sauce
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1 tsp of palm sugar
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Lemon juice
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1 bunch of acacia leaf [thai : cha-om]
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3 eggs to make acacia omelette
PREPARATIONS:
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Put the fish fillet in a boiling water and wait until it cooked.
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Then take out (debone, if necessary), and crush the cooked fish in a mortar with hot and sour curry paste until mixed well.
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Remove and set aside.
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Heat water in a pot, wait until boiling.
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Add the hot and sour curry paste and season with fish sauce, tamarind juice and sugar till tasteful.
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Add the shrimps and acacia omelette.
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When the soup boiling, remove from heat.
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Add lemon juice as desired taste.
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Transfer to a serving bowl, and serve with hot steamed rice.
Prepare for Acacia Omelette:
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Wash cha-om and nip the leaves and young leaves then cut into 1-inch portions.
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Add the beaten eggs in a bowl, and also add the acacia. Stir until all mixed well.
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Heat oil in a wok.
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Add the beaten eggs with acacia in the wok, fry until cooked and golden, then remove and drain.
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Slice into cubes.