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Asian crab omelette
Asian crab omelette
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Golden crab omelette with fresh Asian herbs - a simple and delicious dinner option.
Ingredients:
  • 1 long green chilli, halved, seeds removed
  • 250.00 ml fresh cooked crabmeat (see note)
  • 2 tsp grated fresh ginger
  • 6 spring onions, thinly sliced
  • 250.00 ml snow pea sprouts or pea shoots (see note), trimmed
  • 3 eggs
  • 10.60 gm soy sauce
  • 6.10 gm fish sauce
  • 48.80 gm oyster sauce
Instructions:
  • Finely chop half of the chili and mix it in a bowl with the crab, ginger, and half of the spring onion. Set aside. Thinly slice the remaining chili and combine it in another bowl with the sprouts and the rest of the spring onion. Set aside.
  • Gently whisk together the eggs, soy sauce, and fish sauce until blended.
  • Prepare the non-stick frypan by lightly oiling it and heating over medium heat. As the pan heats up, pour in the egg, swirl to spread, and gently stir with a fork. Push the cooked edges towards the center as it sets, letting the uncooked egg flow to the sides.
  • Cook the egg for 30 seconds until it is just set but still soft, aiming for a creamy center without excess liquid since it will continue to cook off the heat.
  • Flip the roll onto a plate and sprinkle the crab mixture along the center. Roll it up, cut in half, and drizzle with oyster sauce. Finally, top with sprout mixture before serving.

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