Crabmeat omelette (Chinese cooking for Australians)

 

For 4 servings

• 6 eggs
• 25 ml water
• 15 ml cornflour
• 15 ml vegetable oil
• 200 gr frozen or canned crab meat
• 30 ml vegetable oil

Seasonings

• 15 ml soy sauce
• 5 ml dry sherry
• 2 ml sesame oil
• Pinch of white pepper

Preparation

1. Lightly beat eggs and add water, salt, cornflour and 15 ml oil ; beat until smooth.

Cooking

1. Place frozen crab meat, if used, in a wok and add seasonings and oil ; cover and simmer on low heat until thawed.
2. Raise heat, remove lid and cook until liquid has evaporated.
3. If using fresh or canned crab meat, cook with the seasoning ingredients and oil in a wok for 1 minute ; stir to break up any lumps.
4. Pour in egg mixture, mix with the crab and re-cover ; cook on low heat until the omelette is firm enough to turn.
5. Cut in halves, turn over and raise heat to brown underside.
6. Place the two halves overlapped on a serving plate and garnish with fresh coriander and thin slices of red chili.

BON APPÉTIT