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Neil Perry's stir-fried crab omelette
Serves 4 as a small plate Starters and mains
Ingredients
- 4tsp grated palm sugar
- 4tsp fish sauce
- 4 eggs, lightly beaten
- 100g beansprouts
- 50g snow pea sprouts
- handful Chinese yellow chives (available in Asian food stores), cut in half
- 200g good-quality cooked white crab meat, picked through
- 150ml vegetable oil, for frying
- 80ml oyster sauce
For the broth
- 150ml chicken stock
- 4tbsp grated palm sugar
- 40ml fish sauce
- 1tsp sesame oil
Method
To make the broth, mix together the stock, palm sugar and fish sauce in a saucepan and bring to the boil. Remove from the heat, add the sesame oil and keep warm.
In a bowl, dissolve the palm sugar in the fish sauce, then whisk in the eggs.
In a separate bowl, gently mix together the beansprouts, snow pea sprouts, chives and white crab meat.
Heat a wok until just smoking. Add the vegetable oil and, when really hot, pour in the egg mixture and cook for 3 minutes, moving it around the wok until the bottom of the omelette is golden brown. It’s important the oil is hot so the omelette will puff up and colour without taking on all the oil. Spoon the crab mixture into the centre and turn down the heat to medium.
Pour off any excess oil and flip the omelette over, so that the crab is underneath the egg. Leave for 1 minute, then transfer the omelette to a chopping board, trim the ends to neaten and place in a serving bowl.
Pour in the hot broth and drizzle with the oyster sauce. For a heartier dish, serve with a bowl of rice.
This recipe was taken from the January/February 2022 issue of Food and Travel. To subscribe, click here.
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