NewsBite

Advertisement
Good Food logo

Neil Perry's stir-fried crab omelette

Neil Perry
Neil Perry

Advertisement
Neil Perry's stir-fried crab omelette.
Neil Perry's stir-fried crab omelette. William Meppem

I've been making this since it came on the menu at Sydney's Rockpool in 1989. In fact, I made it for dinner the other night, which reminded me to share it with you because it's just so good. Served with rice, it's a cracking meal. You can add whatever you like to the middle of it: seafood, barbecue pork or roast chicken. The key is that the oil must be super-hot, so the egg puffs up and forms a crust. If you make this once, I promise you it'll become a regular.

Advertisement

Ingredients

  • 5 eggs (approx 55g each)

  • 1 tbsp palm sugar

  • 1 tbsp fish sauce

  • 200g spanner crab meat

  • 100g beansprouts

  • 50g snowpea sprouts

  • 15 Chinese yellow chives, washed and halved

  • 2 cups peanut or vegetable oil

  • 4 tbsp oyster sauce

FOR THE BROTH

  • 150ml fresh chicken stock

  • 3 tbsp palm sugar

  • 2 tbsp fish sauce

  • 1 tsp sesame oil

Method

  1. 1. To make the broth, combine all the ingredients except the sesame oil in a pot. Bring to the boil, pour in the sesame oil and keep warm.

    2. To make the omelette, beat the eggs in a medium-sized bowl. Dissolve the palm sugar in the fish sauce in a small container. Add to the eggs and whisk well.

    3. Place the crabmeat in a separate bowl, removing any cartilage and shell. Add the beansprouts, snowpea sprouts and chives, and mix well.

    4. Place the peanut oil in a wok and heat until it's smoking hot. Pour in the egg mixture (it should puff up). Cook for 3 minutes, then place the crab mixture in the middle. Cook for a further 3 minutes and remove from heat.

    5. Pour off the excess oil. Fold the omelette, and place it back on the heat for 1 minute. Turn off the heat and rest it near a heat source for a further 2 minutes.

    6. Remove the omelette from the wok with a fish lifter (or an egg spatula) and place on a board. Trim off the ends and place in a large bowl. Pour over the hot broth and top with oyster sauce.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Neil Perry

Original URL: https://www.smh.com.au/goodfood/recipes/neil-perrys-stirfried-crab-omelette-20190718-h1gcb7.html