This is a Rockpool Classic and usually made in a single serve as an entree. The recipe above is for a larger omelette that works well on a shared table. The texture of the crab, egg & bean sprouts, and the perfume of the sesame oil make one of the greatest taste and texture treats imaginable. The crispy exterior, melting interior, and the crunchiness of the bean sprouts all work so well together. Make sure the oil is very hot and smoking so that the eggs do not soak up the oil. This omelette can be cut up into 2 or 3 little separate entrees if you like
Beat the eggs in a medium sized bowl.
In a small container dissolve the palm sugar in the fish sauce.
Add to the eggs and whisk well.
Pick through the crabmeat for any cartilage and shell.
Add the beansprouts, snow pea sprouts & chives, and mix well.
Place the oil in a wok and heat until it is smoking.
Pour in the egg mixture (it should puff up) Cook for 3 minutes, then place the crab mixture in the middle.
Cook for a further 3 minutes and remove from the heat.
Pour off the excess oil.
Fold the omelette, and place it back in the wok for a minute.
Turn off the heat and rest it near a heat source for a further 2 minutes.
Remove the omelette from the wok with a fish lifter and place on a board.
Trim off the ends and place in a large bowl.
Pour over the hot broth and top with oyster sauce.
To make the broth, combine all the ingredients except the sesame oil in a pot.
Bring to the boil, pour in the sesame oil and keep warm
This is a classic example of an omelette that even the French would be pleased to eat. I grew up thinking that the French invented omelettes, now I know better. I would be more than happy to have a stir-fried crab omelette with rice for lunch, and a truffled omelette with a green salad and bread for dinner. That’s the good thing about living in multicultural Australia - one is not bound by any tradition other than a love of good food.
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