Crab omelette

Crab omelette

By
From
The Complete Asian Cookbook
Serves
3-4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
4 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
125g crab meat
oil, for frying
2 spring onions, thinly sliced
1 fresh red chilli, seeded and sliced, (optional)
1 teaspoon fish sauce
Garlic, chilli and fish sauce, to serve

Method

  1. Season the egg with the salt and pepper. Flake the crab meat, discarding any bony tissue.
  2. Heat 1 tablespoon of the oil in a frying pan over low heat. Add the spring onion and chilli and stir-fry for 1 minute, then add the crab meat and continue to stir-fry for a further 1–2 minutes. Add the fish sauce and stir through, then remove to a small plate and allow to cool.
  3. Heat 1 teaspoon of the oil in the frying pan, pour in the egg and cook, drawing the egg mixture in from the side of the pan, until set on the bottom and creamy on top. Spoon the crab mixture into the centre of the omelette and fold the omelette in half, then cook until heated through. Serve with the nước chấm (garlic, chilli and fish sauce).
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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