Crab Omelette Recipe
Ingredients
| 2 spring onions 4 eggs, beaten salt | ||
| Sunflower oil | 3 Tablespoon | |
| Root ginger slice | 2 , shredded | |
| 175g crab meat 1 tblspn sake or dry sherry | ||
| Light soy sauce | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Lettuce | 1/2 , shredded (FOR THE GARNISH) | |
| 1 tomato seedless | ||
| Grapes | ||
Directions
Cut the white part of the spring onions into 2.5 cm lengths.
Chop the green part finely.
Beat the eggs lightly in a bowl and add the chopped onion stalks with salt to taste.
Heat the oil in a frying pan and add the white parts of the onions with the ginger, the crab and sake or sherry.
Stir-fry for a few seconds, then add the soy sauce and sugar.
Reduce the heat, pour in the egg mixture and cook for a further 30 seconds.
Transfer to a warmed serving plate and scatter shredded lettuce around the edge.
Make a tomato 'water-lily'.
Place one half of the tomato in the centre of the omelette with a grape in the middle.
Chop the green part finely.
Beat the eggs lightly in a bowl and add the chopped onion stalks with salt to taste.
Heat the oil in a frying pan and add the white parts of the onions with the ginger, the crab and sake or sherry.
Stir-fry for a few seconds, then add the soy sauce and sugar.
Reduce the heat, pour in the egg mixture and cook for a further 30 seconds.
Transfer to a warmed serving plate and scatter shredded lettuce around the edge.
Make a tomato 'water-lily'.
Place one half of the tomato in the centre of the omelette with a grape in the middle.
Chef
