CHINESE STYLE CRAB OMELETTE WITH OYSTER SAUCE
Makes 1 omelette
2/3 cups vegetable oil
100g spanner crab meat, cooked
4 free-range eggs, lightly beaten
1 tablespoon oyster sauce
A few coriander leaves, to garnish
2 tablespoon vegetable oil
Small handful snow peas, roughly sliced
¼ bunch Chinese garlic chives, chopped
1 cup bean sprouts
Small handful long green shallots, finely sliced
1 tablespoon yellow bean soy sauce
1 teaspoon caster sugar
½ teaspoon sesame oil
2/3 cup chicken stock
1 teaspoon palm sugar
2 tablespoon soy sauce
2 drops of sesame oil
To make the broth, combine all ingredients except the sesame oil in a small pot. Bring to a boil, ensuring that the palm sugar has dissolved, then remove from the heat and add the sesame oil.
For the vegetable mixture, heat oil in a hot wok or pan. Add snow peas, garlic chives and cook for 30 seconds then add the sprouts, shallots and cook for a further 30 seconds. Add the remaining ingredients for the vegetable mix and combine well ensuring the sugar has dissolved. Taste and adjust seasoning as necessary. Set aside.
For the omelette, heat the vegetable oil in a wok or pan over high heat. When the oil begins to smoke pour in the whisked egg mixture, the egg will puff up and bubble immediately. Using a spatula, knock out some of the air from the egg whilst gently shaking the wok to ensure that the egg hasnt stuck to the bottom. Cook for 15-30 seconds or until the base is goldenuse a spatula to lift the sides and peek at the base.
Remove from the heat and gently drain the oil from the wok. To do this, lift the omelette from one side and carefully pour the excess oil into a dry metal or glass container. While the pan is off the stove, place the cooked crab meat in the centre of the omelette and top with the vegetable mix. Roll one side of the egg over the filling and roll omelette over to form a cigar shape. Pour in some of the broth and place the wok back onto the heat. Allow to simmer for a minute to heat through the crab and vegetables. Remove the omelette from the wok with a spatula and place onto a chopping board. Trim off the ends and transfer to a bowl.
To serve, pour the remaining broth around the omelette, add a spoonful of oyster sauce on top of the omelette and scatter over the coriander leaves.
Recipe thanks to Neil Perry & Rockpool