Thai Crab Omelette

Thai Crab Omelette

Click here for Silvia’s Real Deal Carbonara Chilli Sauces Thai Crab Omelette European Print This
Serves: 2
Nutrition facts: – calories – fat


3 eggs

¼ tsp ground white pepper

2 tsp fish sauce

150g cooked crab meat

vegetable oil for deep frying

finely sliced red chilli, roughly chopped coriander and sliced spring onion (scallions) to serve

Thai sriracha chilli sauce* or my Coconut Sriracha to serve


Place eggs, pepper and fish sauce in a bowl and whisk until just combined. Stir through the crab meat.

Fill a saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles (about 325°F or 165°C). Have two spatulas ready as well as a baking tray lined with paper towel. Pour the egg mixture into the oil and use the spatulas to push and squeeze the egg mixture into a tight cylinder (this might take some practice! Watch the video and see how it works). Once the omelette is golden transfer it to the baking tray and blot with extra paper towel. Place onto a serving plate and top with the chilli and herbs. Serve with the chilli sauce.



  • Thai sriracha chilli sauce is a hot chilli sauce from the province of Sri Racha in Thailand. It’s available in the Asian aisle of most supermarkets and is often (especially in Australia) simply called ‘Hot Chilli Sauce’.

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