Thai Puffy Omelet
Ingredients
- 3 eggs
- 2½ teaspoons fish sauce
- ½ teaspoons sugar
- ½ cups red onion or shallot, thinly sliced (root to stem)
- ¼ cups (or 1½ ounces) lump crabmeat or ground pork, at room temperature (optional)
- 1 pinch ground white pepper
- ⅔ cups vegetable oil
- 1 handful cilantro, roughly chopped and with stems (optional)
- 3 pieces Thai basil leaves, torn, plus more to taste
- 1 dash Sriracha sauce, for serving, plus more to taste
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