Super Speedy Crabmeat Omeleltt

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Tinned crabmeat		1
Spring onions		2
Mushrooms (medium)		3
Salt & pepper		a little
Chicken stock granules		a pinch
Eggs		3
Vegetable oil		1 tbsp
Chicken stock		60ml
Soy sauce		1 tsp
Oyster sauce		1 tbsp
Sugar		a pinch
Potato starch in water		as required

Method

Cook

8min

This is the tinned crabmeat available at many supermarkets, it's from Princes.

I used chestnut mushrooms as I couldn't get shiitake mushrooms. Finely chop them with the spring onions.

Dry roast the crabmeat in a frying pan (no oil) on medium heat to reduce the moisture. Lightly season with salt.

Add 1 tsp oil and the mushrooms and spring onions and turn the heat off and allow to cool.

Crack the eggs into a bowl and add the mixture from Step 4. Season with salt & pepper and mix well.

Put some vegetable oil in a frying pan and when hot (170C), add the egg mixture from Step 5 in one go and stir with chopsticks or a wooden spoon.

Bring the eggs into the middle to cook evenly for 1 minute. Then turn the omelette over.

Fry for 1 minute on the other side before transferring to a serving dish.

In the same frying pan, add 1 tsp oil and add the chicken stock, soy sauce, sugar, oyster sauce and cook for a while.

Turn the heat off and add the potato starch in water a bit at a time to thicken the gravy.

Pour the gravy over the omelette and serve.

Tips & Note

●To make the omelette light and fluffy, have the frying pan really hot
●Don't overcook the egg, let it finish cooking on residual heat

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