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Try Matt's awesome blue swimmer crab recipe!

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  • 2 tablespoons peanut oil

  • 8 shiitake mushrooms, thinly sliced

  • 1 tablespoon palm sugar, finely chopped or crushed

  • 1 tablespoon fish sauce

  • 6 eggs

  • 3 golden shallots, thinly sliced

  • 100 g picked and cooked blue swimmer crab meat

  • Hand full of snow pea shoots

  • Hand full of coriander leaves

  • 12 garlic chives

  • 2 tablespoons oyster sauce

  • 1 tablespoon hot chicken stock

  • 1 long red chilli, finely chopped, to serve


  • 1.

    Place 1 tablespoon of peanut oil in a fry pan over medium-high heat, add shitake mushrooms and sauté for 1 minute or until tender, set aside.

  • 2.

    Warm palm sugar and fish sauce in a small saucepan over low heat until sugar dissolves, then allow to cool slightly.

  • 3.

    Crack eggs into a bowl, lightly whisk to combine then whisk fish sauce mixture in. Heat a 20cmdiameter omelette pan or fry pan over high heat until very hot, add remaining peanut oil and when smoking, add shallots and sauté for 10-15 seconds. Add the egg mixture and as the edges of

  • 4.

    The egg cook, draw edges into the centre with a spatula or wooden spoon and tilt the pan so the uncooked egg mixture fills the gap. Cook until just set in the centre (1-2 minutes), then scatter crab, mushrooms, snow pea sprouts and garlic chives over. Fold in both sides of omelette, remove from heat and stand for filling to warm through (1-2 minutes). Meanwhile, mix the oyster sauce with a little chicken stock and set aside.

  • To Serve: Slide the omelette onto a serving plate, scatter chilli and snow pea shoots over the top, drizzle with oyster sauce mixture and serve with coriander.:

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