Khai Khon

Leela Punyaratabandhu’s selected khai khon presents a thin, creamy egg crepe over a mound of prepared rice. Her Bangkok account describes the draped shape as a familiar feature of this one-plate dish.

This version selects whole milk, fish sauce and white pepper from the recipe’s seasoning choices. They are beaten with three large eggs without turning the mixture into a heavily aerated foam.

Bay scallops and fresh shiitake mushroom caps make the selected add-ins. They are sautéed separately, then cooled and drained before being scattered over the egg mixture.

The egg mixture spreads across an oiled pan as a thin layer. After the add-ins are distributed, the heat is turned off and residual warmth finishes the crepe’s underside while its top remains creamy and glossy.

The crepe slides over the shaped rice for immediate eating. Green onions and fresh chilies are optional garnishes for this selected seafood-and-mushroom version.