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

Category

Japan China Omelettes Quick Sauces Simmer Stir Fried Crab Eggs Mushrooms Spring Onions Dinner Everyday Home Alone

Related chicken stock oyster sauce soy sauce

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