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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Crab Omelette

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Quick, easy and ideal for weeknights, this crispy but fluffy omelette is perfect with fresh crab, although you could also try it with prawns or minced pork. The technique does take some mastering, but I promise you’ll be a pro in no time!

WATCH THIS RECIPE

THAI CRAB OMELETTE

PREP TIME

5 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

3 eggs

¼ tsp ground white pepper

2 tsp fish sauce

150g (0.33 lbs) cooked crab meat

vegetable oil for deep frying

finely sliced red chilli

roughly chopped coriander 

sliced spring onion (scallions) to serve

Thai sriracha chilli sauce* or my Coconut Sriracha to serve

Steps

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.

Note Icon

Notes:

– 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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