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Stir Fried Crab Omelette




Source of Recipe


Source: Food & Wine


List of Ingredients




For Broth

2/3 cup chicken stock

3 tablespoons palm sugar

2 tablespoons fish sauce

1 teaspoon sesame oil


For Omelette

5 large eggs

1 tablespoon palm sugar

1 tablespoon fish sauce

7 ounces white crab meat, Spanner crab if available, picked over for cartilage and shells

3 1/2 ounces bean sprouts

1 3/4 ounces snowpea sprouts

15 Chinese yellow chives, washed, halved

2/3 cup peanut or vegetable oil


Oyster sauce



Recipe



FOR BROTH: Combine all the ingredients except the sesame oil in a pot. Bring the broth to a boil, pour in the sesame oil and keep warm.


FOR OMELETTE: Beat the eggs in a medium bowl. In a small bowl dissolve the palm sugar in the fish sauce. Whisk the sugar mixture into the eggs. In another bowl, combine the crab with the bean sprouts, snow pea sprouts and chives and mix well. Heat the oil in a wok until it is smoking. Pour in the egg mixture, which should puff up. Cook for 3 minutes, then place the crab mixture in the middle.


Pour off the excess oil. Fold the omelette, and place it back in the wok for 1 minute. Turn off the heat and rest it near a heat source for a further 2 minutes.


TO SERVE: Remove the omelette from the wok with a fish lifter and place on a board. Trim off the ends and place in a large bowl. Pour over the hot broth and top with oyster sauce.