Crabmeat and Bean Sprout Stick with Eggs

Cheong used to cook this dish for Chinese night, held every Monday at Neddy’s.

For this simple yet challenging dish, I used Noosa spanner crabmeat, topped and tailed bean sprouts, 3 free-range eggs whisked with 1 tsp soy sauce, a dash of rice wine, ½ tsp sesame oil, salt and white pepper.