Reader recipe: Thai-style crab omelette
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Reader recipe: Thai-style crab omelette
Barbara Chapman from Bognor Regis entered our competition for an original recipe using eggs. The contrasting textures and Asian flavours of her omelette recipe made it the winning entry
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
459Kcal
Fat
27gr
Saturates
6gr
Carbs
16gr
Sugars
11gr
Fibre
4gr
Protein
36gr
Salt
5.1gr
Ingredients
- 2 tbsp Thai fish sauce
- 2½ tsp brown sugar
- 1 small red chilli, diced
- juice of 1 lime
- 100g bean sprouts
- 4 tsp olive oil
- 1 x 120g pack shiitake mushrooms, sliced
- 4 large eggs
- 1 tsp ground turmeric
- 100g white crab meat
- 2 tbsp peanuts
- 2 spring onions, sliced
- mint, coriander and basil leaves
Step by step
- To make a dressing, whisk together the fish sauce, sugar, chilli and lime juice in a bowl. Set aside.
- Bring a pan of water to the boil, blanch the bean sprouts for 1-2 minutes, refresh in cold water, then drain well.
- Heat 2 teaspoons of oil in a non-stick frying pan (about 20cm base diameter) over a medium heat. Add the mushrooms and cook for around 5 minutes, stirring regularly. Set aside.
- Beat the eggs with the turmeric in a large jug and season well with salt and black pepper. Return the frying pan to a medium heat and add 1 teaspoon of oil. Add half the egg mixture and swirl to coat the pan. Cook for 2 minutes or until almost set, then add half the mushrooms and half the crab to one side and fold over to form a half-circle. Slide onto a warm plate and repeat the process again for the second omelette, adding an extra 1 teaspoon of oil first.
- Chop the peanuts roughly; scatter over each omelette with the bean sprouts, spring onions and herbs. Drizzle with the dressing to finish.
