Asian Crab Omelette

Ingredients (serves 2)

1 long green chilli, halved, seeds removed

1 cup fresh cooked crabmeat

2 tsp grated fresh ginger

6 spring onions, thinly sliced

1 cup snow pea sprouts or pea shoots, trimmed

 

3 eggs

2 tsp soy sauce

1 tsp fish sauce

2 tbs oyster sauce

 

Method

Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.

Lightly beat the eggs with the soy and fish sauce to combine.

Brush a large non-stick fry-pan with a little oil and place over medium heat.

Add egg and shake pan to distribute, gently stirring with the underside of a fork. As egg begins to cook at the edges, use the fork to draw cooked egg in towards the centre (without breaking up), allowing the uncooked egg to run out towards the edge.

After 30 seconds, the egg should be just set but still soft. (You want a soft, creamy centre without too much liquid - it will keep cooking once it's removed from the heat.) Add crab mixture down the centre of the pan, then use the fork or a spatula to fold one side of the omelette over the filling. Hold a warmed plate next to pan, then tilt pan at an angle and slide omelette onto the plate fold-side down.

 

Drizzle with oyster sauce, then serve topped with sprout mixture.

ENJOY

Chef Nathan