• 1 lime, juice only

  • 1 large garlic clove, peeled

  • 1 tbsp nam prik

  • ¼ tbsp sambal oelek

  • 25ml/1fl oz ketjap manis

  • 100g/4oz palm sugar or light muscovado sugar

  • 2 tbsp chopped coriander

  • 1 tsp chopped mint

  • For the vegetable stir-fry

  • 1 tbsp sunflower oil

  • 40g/1½oz bean sprouts

  • 40g/1½oz mangetout peas, shredded thinly

  • ½ red pepper, cut into fine strips

  • 1/3 medium carrot, cut into fine strips

  • ½ small red onion, sliced thinly

  • 4 fresh shiitake mushrooms, sliced thinly

  • 4 oyster mushrooms, torn into fine strips

  • 15g/½oz pickled ginger, shredded finely

  • For the omelettes

  • 4 tbsp sunflower oil

  • 12 large eggs, beaten

  • 225g/8oz fresh white crab meat

  • salt and freshly ground black pepper


  • 1.

    For the sauce; put the lime juice and garlic into a liquidizer and whizz until smooth.

  • 2.

    Add all the other ingredients and blend well. Add enough water to make a smooth, sauce-like consistency, then pass through a fine sieve.

  • 3.

    For the vegetable stir-fry, heat the oil in a frying pan or wok, add all the vegetables and stir-fry for 1-2 minutes until just cooked but still crunchy.

  • 4.

    Add the pickled ginger and toss for a few seconds to heat through.

  • 5.

    Drizzle some of the nam prik sauce over each serving plate in a zigzag pattern and then put the stir-fried vegetables in the centre of each one.

  • 6.

    For the omelettes; heat a 20-30cm/8-9in omelette pan over a medium heat, add 1 tbsp oil and, when it is hot, a quarter of the beaten eggs. Move the mixture over the base of the pan with the back of a fork until it begins to set, then stop stirring and cook until it is just a little moist on top - about 2 minutes in all.

  • 7.

    Put a quarter of the crab meat down the centre of the omelette and season to taste with salt and pepper. Fold the omelette over twice and place on the stir-fried vegetables. Serve straight away and cook the remaining omelettes in the same way.

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