How to make it

  • To make the broth, combine stock, palm sugar, fish sauce in a pot and bring to the boil. Add the sesame oil and set aside, to keep warm.
  • Beat the eggs in a medium sized bowl and set aside.
  • Mix the sprouts with the chives and crab meat; set aside is a medium bowl.
  • Heat the oil in a deep frying pan or wok and heat until the oil is smoking. Pour in the egg. The eggs will puff up as it spreads to the side of the pan. Stab a hole in the egg with a fish slice to deflate it. Fry the egg until it starts to go golden, about 30 seconds, then place the crab meat and sprout mix across the length of the omelette, about 2/3 of the way along. Cook for a further 30 seconds, then fold the omelette very carefully by pulling the far 1/3 into the centre then the first 1/3 over the top
  • Remove from the heat, and using the fish slice to hold the omelette in the pan, pour off the excess oil into a metal bowl or container. Add the broth to the pan and allow the steam to heat the inside of the omelette over a low heat for 1-2 minutes.
  • Remove the omelette from the wok with the fish slice (2 is even better if you have them) and place on a board. Trim off the ends and place in a large bowl, with the trimmed end pieces underneath to give a bit of height, and so they don’t go to waste! To serve the omelette as 2 portions, simply slice it in half with a sharp knife before placing into 2 bowls. Pour over the hot broth and top with oyster sauce.
  • Serve straight away and enjoy!

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