I think the first time I tried a crab omlette was at Neil Perry’s Rock Pool in Sydney.
It was good.
Who am I kidding, it was amazing.
I try to reenact the moment at home, but it’s not quite the same without the ambient lighting and an attentive waiter.
So, I make do with dishing up my own dinner, drinking a beer straight from the bottle and eating in front of the telly.
I like both of those scenarios very much.
OK, so I’ll stop rambling and offer you the crab omlette recipe I use.
It might not look pretty, but believe me it tastes GREAT!
1 x tin/pkt crab meat
4 x eggs, lightly whisked
1 tsp chilli
2 x spring onion, finely sliced
1 garlic clove, finely sliced
1 tsp ginger (from a jar is ok)
1 tsp shao xing wine
2 tsp light soy
1 tsp coriander leaves
1 tsp sesame oil
In a small bowl put ginger, garlic, onion and chilli
In another bigger bowl put everything else ( except oil, of course) season with salt and pepper and mix gently.
Put some peanut oil in a HOT wok and fry up the small bowl of ingredient until fragrant.
Now tip that stuff into the egg mix bowl and mix.
Put a generous amount of oil into a smoking hot wok.
Pour egg mix in.
Push cooked bits to the centre, much like you would make scrambled eggs.
Serve up when JUST cooked and still a little runny.
Serve with steamed greens and drizzled with a little oyster sauce.
Notes on the recipe
OK to use jar ginger and garlic…but fresh is always better.
OK to use fresh chilli, and use as much as your taste dictates. I use chilli in a jar from the Asian grocer.
If you can make your omlette look anything better than an eggy slop then good on you! And tell me what your secret is!