serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Sizzling Suppers
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 200 g picked blue swimmer crab meat
- 3 chicken eggs
- 1 duck egg
- 1 tsp fish sauce
- 1 tbsp mushroom soy sauce
- ½ tsp white pepper
- 1 tsp sesame oil
- 1 tsp lime juice
- Vegetable oil, for frying
- Coriander leaves, sriracha, to serve
Instructions
- If using tinned or pre-picked crab meat, drain in a fine mesh strainer to remove any excess liquid, then set aside. Crack the chicken and duck eggs into a medium bowl and whisk well to add air and volume to the omelette.
- Whisk through the fish sauce, mushroom soy sauce, white pepper, sesame oil, lime juice and the drained crab meat.
- Heat a generous drizzle of oil in large wok or frying pan over high heat. When very hot, gradually pour the omelette batter into the pan. Move the omelette around the wok constantly to avoid it burning. Once golden on the base, flip and repeat until both sides are golden and the omelette is cooked.
- Transfer the crab omelette to a serving plate, then sprinkle with coriander leaves. Serve with sriracha for drizzling.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sizzling Suppers
