7 ounces or 200g white crab meat, Spanner crab if available, picked over for
cartilage and shells
3 1/2 ounces or 100g bean sprouts
1 3/4 ounces or 50g Snowpea sprouts
15 Chinese yellow chives, washed and halved
2/3 cup or 150ml peanut or vegetable oil
To make the broth, combine all the ingredients except the sesame oil in a pot. Bring the broth to a boil, pour in the sesame oil and keep warm.
Beat the eggs in a medium bowl. In a small bowl dissolve the palm sugar in the fish sauce. Whisk the sugar mixture into the eggs.
In another bowl, combine the crab with the bean sprouts, snow pea sprouts and chives and mix well.
Heat the oil in a wok until it is smoking. Pour in the egg mixture, which should puff up. Cook for 3 minutes, then place the crab mixture in the middle. Cook for another 3 minutes and remove from the heat.
Pour off the excess oil. Fold the omelette, and place it back in the wok for 1 minute. Turn off the heat and rest it near a heat source for a further 2 minutes.
Remove the omelette from the wok with a fish lifter 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.