Stir-Fried Spanner Crab Omelette

Preparation info
    • Difficulty


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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.


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


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