Crabmeat Omelette (Foo Yung Hai) Recipe

Ingredients :

4 shallots or 6 spring onions

1/2 small carrot

30g (1 oz) bamboo shoot

4 large eggs

1 tbsp sago or potato flour

2 tbsp oil

60g (2 oz) Chinese cabbage, roughly chopped

185g (6 oz) fresh crabmeat, shredded

2 tsp chili powder (optional)

salt

6 sprigs coriander

1 spring onion, shredded

Method :

Finely chop shallots or spring onions. Grate on finely chop carrot and bamboo shoot. Beat eggs lightly with sago or potato flour and set aside.

Heat oil in a large frying pan. Fry shallots or spring onions for 2 minutes, then add carrot, bamboo shoots and cabbage. Cook for 3 minutes. Scatter on crabmeat and season with chili powder (if used), salt and pepper. Fry for 1 minute, then pour in eggs and lower heat. Stir gently to mix eggs evenly with vegetables and crabmeat, then cover and cook until just set.

Lift onto a serving plate and garnish with coriander and shredded spring onion. Serve with chili oil or chili sauce.

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