serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 6 eggs
- 1 tbsp fish sauce
- 2 tsp caster sugar
- 200 g cooked spanner crab meat
- 20 g warrigal greens, leaves picked
- 20 g sea purslane
- 20 g karkalla
- 150 ml vegetable oil
- 1 tbsp oyster sauce
For the ocean broth
- 150 ml chicken or vegetable stock
- 5 cm piece of kelp, soaked for 30 minutes, then drained
- 2 tbsp light soy sauce
- 1 tbsp caster sugar
- 1 tsp macadamia oil
Instructions
- To make the ocean broth, combine all the ingredients in a small saucepan and warm it through over medium heat until the sugar dissolves. Reduce the heat to low and keep warm.
- Crack the eggs into a bowl and beat lightly, incorporating the fish sauce and sugar.
- In another bowl, gently mix together the crab meat, warrigal greens, sea purslane and karkalla.
- Heat a wok over medium–high heat until just starting to smoke, then add the vegetable oil. Pour in the egg mixture and cook for 4–5 minutes – the omelette will puff up like a cloud. Once the underside is golden brown, turn down the heat to medium. Spoon the crab and greens mixture into the centre of the omelette, then use a spatula to loosen the edges and fold the omelette in half over itself.
- Carefully pour any excess oil from the wok into a bowl, then return the wok to the heat and leave the omelette for 1 minute to warm through before transferring to a bowl. Pour the hot ocean broth into the bowl, drizzle with oyster sauce and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
