Stir-Fried Spanner Crab Omelette

Name: Stir-Fried Spanner Crab Omelette
Cuisine: China
Ingredients: 3 tablespoons grated palm sugar (jaggery); 4 tablespoons oyster sauce; 150 ml (5 fl oz) fresh chicken stock; 15 g (½ oz) Chinese yellow chives, washed and halved; 150 ml (5 fl oz) vegetable oil; 50 g (1¾ oz) snow pea (mangetout) sprouts, trimmed; 2 tablespoons fish sauce; 1 teaspoon sesame oil; 1 tablespoon fish sauce; 1 tablespoon grated palm sugar (jaggery); 100 g (3½ oz) bean sprouts; 4 free-range or organic eggs, lightly beaten; 200 g (7 oz) spanner crabmeat, picked through

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This was created in 1989 at Rockpool, inspired by all those great Asian omelettes I love. Again, it’s really all about getting the oil really, really, really hot. The crisp texture of the outside of the omelette with its centre of melting crab and hot bean sprouts is sublime.

Ingredients

200 g (7 oz) spanner crabmeat, picked through
4 free-range or organic

Asia
China
Main course

Method

To make the broth, mix together the stock, palm sugar and fish sauce in a pot and bring to the boil. Remove the broth from the heat, add the sesame oil and keep warm.

Dissolve the palm sugar in the fish sauce, then whisk in the eggs. Gently mix together the bean sprouts, snow pea sprouts, chives and crabmeat in a separate bowl.

Heat a wok until just smoking. Add