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Try Matt's awesome blue swimmer crab recipe!
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.
Warm palm sugar and fish sauce in a small saucepan over low heat until sugar dissolves, then allow to cool slightly.
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
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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