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!
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
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’.