Beaten eggs are poured into a special pan (a cast iron aebleskiver pan is used here), topped with whole shrimps, chopped spicy sausage meat, bell pepper and scallions, and cooked until set. This Chiang Mai street food is served with chili sauce for dipping. Sweet chili sauce is equally good.
Prepare all your ingredients and lay them out like an assembly line.
In a bowl with a spout, beat the eggs with two to three pinches of salt and as much pepper as you like.
Set the aebleskiver pan on the stove over medium heat and brush the grooves liberally with oil.
Pour the beaten eggs into the grooves until about three quarters full.
Add the whole shrimps into some of the grooves, and chopped sausage meat into the others.
Sprinkle chopped bell pepper and sliced scallions on top of the shrimps / sausage meat.
Cover the pan and cook the mini omelettes until firm and the undersides are browned and crisp (by this time the shrimps will be fully cooked and the sausage meat heated through).
Scoop out the mini omelettes using a spoon and transfer to a plate.
Repeat until all the ingredients have been used up.
Serve the Chiang Mai street food-style mini omelettes with sweet chili sauce.
Notes
Fully cooked sausage (casing discarded) was used here. If using sausage with raw meat, slit the casing and discard, and pan fry the sausage meat in its own fat until done before adding to the eggs.Updated from a recipe originally published in March 6, 2020