This delicious recipe is from Hilton Surfers Paradise Salt Grill.
For the Miso Broth:
In a large saucepan, bring the water to the boil.
Add the dashi and allow to dissolve, then add the miso paste and whisk the mixture.
Turn down the temperature and add the mustard and rice wine vinegar.
Remove from heat and cool.
For the Salad and Fish Sauce Dressing :
Whisk all of the fish sauce dressing ingredients together until well blended.
Place all of the salad ingredients in a bowl and toss gently with some of the fish sauce dressing.
For the Omelette:
Heat a little olive oil in a non-stick frypan.
Whisk the eggs in a bowl and season with the sea salt and black pepper then ladle in a quarter of the egg mixture.
While the omelette is setting, warm the crab meat in a small pan and add a quarter of the warmed crab filling to the centre of the omelette and fold over. Keep warm and repeat 3 times.
On individual plate-bowls, spoon a ladle of the hot miso broth and place an omelette on top. Garnish each plate with a handful of the dressed salad.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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