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Classic Cambodian Omelette Recipe with Minced Pork and Prahok

This classic Cambodian omelette recipe with minced pork and prahok or trei proma, two types of Cambodia’s beloved fermented fish pastes, can be adapted if you’re not a fan or familiar with the funky pungent flavours that Cambodians love so much. Use fish sauce instead and balance the flavours by serving it with a raw vegetable salad and fresh fragrant herbs.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Breakfast, Brunch
Cuisine: Cambodian
Servings: 2
Calories: 559kcal
Author: Lara Dunston

Ingredients

  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 2 garlic cloves finely chopped
  • 2 birds eye chillies finely sliced
  • 1 tsp palm sugar or brown/white sugar
  • 4 tbsp neutral cooking oil
  • 1 shallot or small onion finely chopped
  • 4 large eggs beaten
  • 100 g minced pork
  • 1 tsp prahok or trei proma (fermented fish), mashed or 2 tbsp fish sauce
  • ½ tsp sugar optional
  • ½ tsp pepper
  • fresh salad vegetables such as cucumber cabbage and cherry tomatoes
  • fresh Southeast Asian herbs such as coriander basil and mint

Instructions

  • Make the dipping sauce by combining the fish sauce, lime juice, sugar, finely sliced birds eye chillies, and one finely chopped garlic clove in a small bowl. Try it then adjust the seasoning to your taste so that it’s balanced. Set aside so flavours meld.
  • Heat 2 tbsp cooking oil in a medium-sized frying pan then add one finely chopped garlic clove and shallot and fry until the shallot pieces are translucent then set aside.
  • Fry the pork mince and pepper with the mashed prahok or trei proma or fish sauce and set aside. (Note: if you’re not familiar with the funky pungent flavours of prahok or trei proma, use half the suggested amount the first time; if you are, adjust amount to your taste. If you’re not a fan, then use fish sauce.)
  • Add 2 tbsp cooking oil to the pan and heat. Meanwhile, combine the garlic, shallots and pork mince with the beaten eggs in a bowl then pour the mixture into the hot pan, ensuring the pork mince is evenly distributed.
  • As the egg mixture puffs up around the rim, tilt the pan so that the runny egg in the centre goes over the edge. Cook for 5 minutes or so until the omelette is firm, then using a spatula carefully check to see if the underside is golden brown. When it is, carefully turn it over by flipping it onto a plate and sliding it back into the pan or flipping it into directly into another pan to brown the other side.
  • Once done, slide the whole omelette onto a plate, then slice and serve with fresh herbs and/or raw salad vegetables. Sprinkle some of the dipping sauce onto the omelette or dip the omelette into the sauce.

Nutrition

Calories: 559kcal | Carbohydrates: 12g | Protein: 22g | Fat: 47g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 1578mg | Potassium: 538mg | Fiber: 1g | Sugar: 7g | Vitamin A: 917IU | Vitamin C: 69mg | Calcium: 84mg | Iron: 3mg