Blue Swimmer Crab Omelette

(3 votes, average 2.67 out of 5)


(With the compliments sof Bethany Finn from The Urban Bistro)

Ingredients:  (Serves 4)
8 blue swimmers, steamed for 8 minutes and meat picked
12 eggs (XL free range)
1 tbsp fish sauce
1 tbsp palm sugar
200ml chicken stock
60ml vegetable oil
30ml oyster sauce
15ml sesame oil
1 punnet bean sprouts, or soybean sprouts
1 punnet snow pea shoots or snow pea tendrils
Firstly heat the clear chicken stock and add one tablespoon of fish sauce and 1 tablespoon palm sugar, bring to the boil, remove from the heat.
To make the omelette for one person, in a small bowl, mix three eggs with a fork, just enough to break the yolk.  Heat a wok until the oil is just starting to smoke, tip in egg mix, then add the crab meat.  Slide the wok under a hot griller for one minute or until just cooked.
Tipe the flat crab omelette on to a clean tea towel, top with bean sprouts, snow pea shoots and roll into a torpedo shape, place on to the middle of a deep plate, pour over hot stock, drizzle with a little oyster sauce and sesame oil, and if your're brave, try it with a little chilli oil, and a sprig of coriander...delicious.
(Bethany:  This is my favourite way to eat crab and a very light omelette, perfect on a summer's day!  This dish a main stay on the menu at Urban, too many regulars would kill me if I changed the menu.  Hmm, nice to know!!)