Asian-style crab omelette

February 27, 2010

So far, if this week could have a theme I think it would be ‘Asian quick and easy’. It makes sense, really, to pick several recipes invlolving, say, coriander, chillies and lime so that you can use them up throughout the week, rather than buying a big bunch of herbs for one recipe and leaving them to mulch in the fridge. That way you only need buy a couple of extra forms of protein to combine with the store cupboard into a different meal each night.

I may just be trying to justify the very expensive pot of hand-picked white crab meat I bought for an omelette, but in fairness nothing else in the recipe costs much. And you could equally make it with prawns, marinated tofu, even just stir-fried vegetables. I like the crab though, it adds a touch of luxury. I think omelettes need a little luxury to become a worthwhile supper dish, even if it’s just a glass of wine on the side.

Asian-style crab omelette  Serves 2

4 eggs
2 tbsp milk
100-150g crab (I only used 100g as that’s what size the tubs came in)
1 tbsp sesame oil
2 tbsp vegetable oil
1 chilli, deseeded and finely sliced
1 clove garlic, finely chopped
3cm piece of ginger, peeled and grated
2 spring onions, finely sliced
small handful coriander
sprinkle of toasted sesame seeds
1 tbsp oyster sauce (I used a bit of fish sauce and a bit of soy sauce)

Beat the eggs with the milk and season.

Heat the sesame oil in a frying pan and fry the spring onion, chilli, garlic and ginger for 3 minutes. Add the crab and heat through. Remove from the heat and stir through the coriander.

Heat 1 tbsp of the vegetable oil in a pan over a medium-low heat (you can use the same one, crab removed), and pour in half the egg mixture. Tilt the pan, allowing the uncooked mixture to fill the spaces, until you have a firm but just set omelette. Slide onto a plate and keep warm while you make the other omelette in the same way.

Fill each omelette with half of the crab mixture, fold and serve, sprinkled with the sesame seeds. Drizzle over oyster sauce, fish sauce and/or soy sauce to taste.

Adapted from Sophie Michell’s ‘Fabulous Food: Sexy Recipes for Healthy Living’.

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