Jack's mud crab omelette

Yield: 4 servings

Measure Ingredient
1 \N 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 Beansprouts
40 grams Mangetout peas; thinly shredded
½ \N Red pepper; seeded, cut into
\N \N ; fine strips
⅓ medium Carrot; peeled and cut into
\N \N ; fine strips
½ small Red onion; thinly sliced
4 \N Fresh shiitake mushrooms; thinly sliced
\N \N For the Vegetable Stir Fry:; (cont)
4 \N Oyster mushrooms; torn into fine
\N \N ; strips
15 grams Pickled ginger; finely shredded
4 tablespoons Sunflower oil
12 larges Eggs; beaten
225 grams Fresh white crab meat
\N \N Salt and freshly ground black pepper




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.

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