Yield: 4 servings
|1||Lime; juice of|
|1 large||Garlic clove; peeled|
|1 tablespoon||Nam prik|
|½ teaspoon||Sambal oelek|
|25 millilitres||Ketchup manis; (sweet soy sauce)|
|100 grams||Palm sugar or light muscovado sugar|
|2 tablespoons||Chopped coriander|
|1 teaspoon||Chopped mint|
|1 tablespoon||Sunflower oil|
|40 grams||Mangetout peas; thinly shredded|
|½||Red pepper; seeded, cut into|
|; fine strips|
|⅓ medium||Carrot; peeled and cut into|
|; fine strips|
|½ small||Red onion; thinly sliced|
|4||Fresh shiitake mushrooms; thinly sliced|
|For the Vegetable Stir Fry:; (cont)|
|4||Oyster mushrooms; torn into fine|
|15 grams||Pickled ginger; finely shredded|
|4 tablespoons||Sunflower oil|
|12 larges||Eggs; beaten|
|225 grams||Fresh white crab meat|
|Salt and freshly ground black pepper|
FOR THE NAM PRIK SAUCE
FOR THE VEGETABLE STIR FRY
FOR THE OMELETTES
1 For the Nam Prik Sauce: Put the lime juice and garlic into a liquidiser and whizz until smooth. Add all the other ingredients and blend well. Add water to make a smooth sauce-like consistency and pass through a fine sieve.
2 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 cooked but still crunchy.
Add the pickled ginger and toss for a few seconds to heat through.
3 Drizzle some nam prik sauce over the base of each plate in a zigzag pattern and put the stir-fried vegetables in the centre of each one.
4 For the Omelettes: Heat a 20-23cm/ 8-9" omelette pan over a medium heat, add 1 tbsp oil and, when hot, ¼ of the beaten eggs. Move the mixture over the base of the pan with the back of a fork until beginning to set. Then stop stirring and cook for two minutes until just a little moist on top.
5 Put ¼ 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.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.