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https://www.lifestylefood.com.au/recipes/17869/crab-omelette-enoki-mushroom-salad-and-miso

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Crab Omelette, Enoki Mushroom Salad and Miso

This delicious recipe is from Hilton Surfers Paradise Salt Grill.

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Ingredients

  • Omelette

  • 12 free range eggs (3 eggs per omelette)

  • 3tbsp extra virgin olive oil

  • 200g (about 1 cup, firmly packed) crab meat, ensure

  • there is no residue of shell

  • Sea salt and cracked black pepper

  • 100ml Miso broth*

  • Fish Sauce Dressing

  • 2tbsp extra virgin olive oil

  • 1tbsp lime juice

  • 2tsp Thai fish sauce

  • 2tsp crisp fried shallots (from an Asian grocer)

  • 2tsp toasted sesame seeds

  • Miso Broth*

  • 2 litres water

  • 3tbsp dashi

  • 2tbsp miso paste

  • 1tbsp Dijon mustard

  • 1tbsp rice wine vinegar

  • For the Salad

  • 8 basil leaves, broken up

  • 1 red chilli, seeded and julienne

  • 8 coriander/cilantro leaves, lightly torn

  • 8 mint leaves, lightly torn

  • 2 sprigs dill, lightly torn

  • 1 punnet Enoki mushrooms, split into individual mushrooms

Method

  • For the Miso Broth:

  • 1.

    In a large saucepan, bring the water to the boil.

  • 2.

    Add the dashi and allow to dissolve, then add the miso paste and whisk the mixture.

  • 3.

    Turn down the temperature and add the mustard and rice wine vinegar.

  • 4.

    Remove from heat and cool.

  • For the Salad and Fish Sauce Dressing :

  • 1.

    Whisk all of the fish sauce dressing ingredients together until well blended.

  • 2.

    Place all of the salad ingredients in a bowl and toss gently with some of the fish sauce dressing.

  • For the Omelette:

  • 1.

    Heat a little olive oil in a non-stick frypan.

  • 2.

    Whisk the eggs in a bowl and season with the sea salt and black pepper then ladle in a quarter of the egg mixture.

  • 3.

    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.

  • To Serve:

  • 1.

    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.

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