Neil Perry
April 2013


Recipe Summary





Instructions Checklist
  • 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.