10 Medium Shrimp – (Defrosted in Salt Water bath. 2 Cups Water plus 2 T Sea Salt)
½ C Mild Shredded Cheese divided – (we like an Italian blend)
1T Coconut Oil
1T Sesame Seed Oil
1 Medium Onion
1 C Fennel
1 Clove Garlic
1 inch peeled Ginger Root
1 Thai Chili Pepper
1T grated Lemon Grass
1 Plum Tomato
1 t Thai Red Curry Paste (Green or Yellow may be substituted)
¼ C Water
½ C Coconut Milk
½ C Cilantro
1 T Parsley
1.Orange Glaze – Melt butter and add 1 inch piece of peeled and crushed ginger into a small saucepan. Allow to simmer for 2 minutes. Add the juice of ½ of an orange and simmer over low heat for 10 minutes until it is reduced to a thick syrup. Remove ginger.
2.Thai Shrimp Curry – Defrost shrimp in a bowl with 2 cups warm water and 2 T of sea salt to bring out the sweetness of the shrimp. Peel and cut all but two shrimp in half. In a medium skillet heat coconut oil and sesame seed oils. Sauté coarsely chopped onion and fennel until soft, about 5 minutes. Add coarsely chopped garlic, ginger and Thai Chili pepper and sauté for 2 minutes. Then add lemon grass and chopped tomato, combine and cook for 2 more minutes before adding the red Thai curry paste over a medium heat. Once the curry paste has been stirred through the vegetables add 1/4 cup of water, stir thoroughly then add juice of ½ a lime and coconut milk. Cook for 2 minutes, then add the cilantro and parsley add the shrimp. Cook until shrimp are light pink or medium. Add salt and pepper to taste.
3.Egg Soufflé Base – Grate unpeeled potato using the large holes of the grater onto a cold 20 inch electric griddle or divide between 2, 12 inch nonstick pans. Separate egg yolks from the whites and beat the egg whites until very stiff. Carefully fold the yolks into the egg whites. Thoroughly oil the grated potato with olive oil, being sure to cover all of the potato pieces in oil. Cook slowly on medium low heat until the potato begins to brown and lightly crisp.
4.Assemble Omelet – Just as the potato begins to crisp carefully spread the egg mixture over the browed potatoes. Divide the shredded cheese between the two omelets sprinkling along the outer edge of the egg mixture. Divide the shrimp curry in half with one half including the shrimp pieces and vegetables but no curry liquid and the other half with vegetables, liquid and the two whole shrimp. Reserve this half to be used as garnish. Then, take the dry shrimp and vegetable curry mixture and divide that between the two omelets carefully spooning the mixture equally on top of the shredded cheese. Be careful not to include any curry liquid inside of the omelets as this makes the soufflé soggy. Roll the outer edge of the omelet with the filling toward the center of the omelet making a log and then roll it again and then position the egg log so the open edge is down onto the pan to seal. Cover the omelets with a lid or baking dish if using the griddle and let them steam for 4-5 minutes under cover.
5.Serve – Serve the omelets on warm plates to preserve the integrity of the soufflé. Divide the wet vegetable curry mixture between the omelets spooning along the side. Top each omelet with a whole shrimp and drizzle with the orange glaze over the top. Finish garnishing with chopped tomato and lime slice on the other side and a fennel frond on top.