Khai Jiaao Watercress, which means fried egg with watercress in Thai, but we’ll just call it a Watercress Pancake for simplicity! This dish is quick, easy, and very versatile. You can substitute in a different type of leafy vegetable, such as Chinese kale or collard greens, if you don’t like watercress and you can add ground pork to the mix if you prefer the traditional way of making it.
3/4-1 cup of cooking oil
3 ounces of watercress
5 large eggs
Ingredients for dipping sauce
4-5 cloves of garlic
1-2 tbsp of chili garlic sauce
1 tsp of fish sauce; for vegetarians, use 1/2 tsp of salt diluted in 1-2 tbsp of water
2 1/2 tbsp of freshly squeezed lime juice
1-2 tsp of sugar
Finely chop the watercress.
Break the eggs into a mixing bowl and scramble them.
Add the chopped watercress to the mixing bowl and mix thoroughly mix it in with the eggs.
Heat cooking oil in a pan.
Test the oil by dropping a small piece of batter into the mix. If it bubbles, go ahead and pour in all of the egg-watercress pancake mix.
Spread it out evenly and round out the edges, then let fry.
Regularly check underneath the pancake as it cooks, then flip it over once the bottom is golden brown.
Let the other side cook until golden brown.
Slide it out onto a plate with paper towels so you can absorb as much oil back out of it as possible.
Flip onto another plate and cut the pancake into small-medium squares.
(Optional) Serve it with the dipping sauce. If you’re cooking this recipe for children, we recommend not serving the dipping sauce.
Directions for making the dipping sauce (optional but recommended)
Smash the cloves of garlic with a mortar and pestle.
Spoon the smashed garlic into a small bowl.
Add the chili garlic sauce to the bowl.
Add the fish sauce to the bowl (or salt if you’re vegetarian, have allergies, or don’t like fishy things).
Add sugar and lime juice to the bowl, then mix well.
Dip pancake squares into the sauce or spread it over the top of the pancake and enjoy!
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