Don't wok away from a tasty meal! Create this wok-tossed crab and mushroom omelette for a dinner bursting with flavour and goodness.
1 teaspoon palm sugar
1 teaspoon fish sauce
¾ cup (180ml) peanut or vegetable oil
100g button mushrooms sliced
3 cloves garlic, finely chopped
2 teaspoons grated ginger
3 green onions (shallots), thinly sliced
100g crab meat, lobster or green prawns, roughly chopped
5 x 55g eggs
100g bean sprouts
50g snow pea shoots
Kecap manis, to serve
Coriander leaves, to serve
Red chilli, to serve (optional)
Dissolve the palm sugar in the fish sauce in a medium bowl.
Heat two tablespoons (40ml) oil in the wok on medium. Cook the mushrooms until tender, then add garlic, ginger, green onions and crab, lobster or prawn. Cook only for a minute or two until fragrant, not cooked all the way through. Remove and reserve. Wipe out wok.
Whisk eggs into palm sugar/fish sauce mixture.
Heat remaining oil in the wok until smoking (essential for the egg to puff up). Add the egg mixture and it will puff up and crisp. Swirl around a little before the mixture all sets. Cook omelette for 2 - 3 minutes, then place the crab mixture in the middle. Top with bean shoots and sprouts. Cook for a further minute, then remove from the heat.
Holding the omelette in place, tilt the wok to pour off excess oil.
Fold one side of the omelette over the other side. Put it back on the heat and cook for 1 minute. Set the omelette aside to rest in a warm place for a further 2 minutes.
To serve, carefully remove the omelette and place on a large plate. Drizzle with kecap manis, sprinkle with coriander leaves and chilli (if desired). Divide into 4 portions at the table.