Sand Crab omelette with green chilli and soy
An omelette is the simplest of dishes to prepare but what takes it from a good dish to a great dish is the quality of the ingredients. Free range eggs and fresh, sweet Sand Crab will make this your go to brunch dish for many years to come.
by Paul Baker
Preparation time: 10 minutes
Cooking time: 2 minutes
Serves: 4
Ingredients
- 8 eggs, at room temperature
- 4 egg whites, at room temperature
- ⅔ cup milk
- 2 tbsp grape seed oil
- 240g cooked Sand Crab meat
- 1 long green chilli, chopped
- 2 spring onions, finely sliced
- ¼ cup coriander leaves
- Salt flakes and freshly ground black pepper
Soy dressing
- ⅓ cup light soy
- ⅓ cup mirin
- 1 tbsp caster sugar
- 2 tsp ginger, grated
- 1 tsp corn flour
Method
- For the soy dressing, place all ingredients together in a small saucepan and bring to the boil. Remove from heat and set aside.
- For each omelette, whisk 2 eggs, 1 egg white & 2 tablespoons milk together in a small bowl and season to taste.
- Heat a 20 cm-diameter non-stick frying pan over high heat, add 2 tsp of oil, followed by the egg mixture. As omelette starts to cook, gently pull the egg back from the sides of the pan with a rubber spatula, allow the runny egg to spread into the pan until cooked but still slightly runny (approx. 90 seconds).
- To finish, add ¼ of the crab meat and ¼ of the chopped chilli and spring onion. Slide omelette onto a warm plate.
- To serve, drizzle soy dressing over the omelette and garnish with coriander leaves.
Page last reviewed: 08 Jul 2020