Jacks Mud Crab Omelette

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Jacks Mud Crab Omelette Ingredients

FOR THE NAM PRIK SAUCE	; fine strips
1 Lime; juice of	1/3 md Carrot; peeled and cut into
1 lg Garlic clove; peeled	; fine strips
1 tb Nam prik	1/2 sm Red onion; thinly sliced
1/2 ts Sambal oelek	4 Fresh shiitake mushrooms;
25 ml Ketchup manis; (sweet soy	For the Vegetable Stir Fry:;
100 g Palm sugar or light	4 Oyster mushrooms; torn into
2 tb Chopped coriander	; strips
1 ts Chopped mint	15 g Pickled ginger; finely
FOR THE VEGETABLE STIR FRY	FOR THE OMELETTES
1 tb Sunflower oil	4 tb Sunflower oil
40 g Beansprouts	12 lg Eggs; beaten
40 g Mangetout peas; thinly	225 g Fresh white crab meat
1/2 Red pepper; seeded, cut into	Salt and freshly ground

Instructions for Jacks Mud Crab Omelette

1 For the Nam Prik Sauce: Put the lime juice and garlic into a liquidiser and whizz until smooth. Add all the other ingredients and blend well. Add water to make a smooth sauce-like consistency and pass through a fine sieve. 2 For the Vegetable Stir-Fry: Heat the oil in a frying pan or wok, add all the vegetables and stir-fry for 1-2 minutes until cooked but still crunchy. Add the pickled ginger and toss for a few seconds to heat through. 3 Drizzle some nam prik sauce over the base of each plate in a zigzag pattern and put the stir-fried vegetables in the centre of each one. 4 For the Omelettes: Heat a 20-23cm/ 8-9" omelette pan over a medium heat, add 1 tbsp oil and, when hot, 1/4 of the beaten eggs. Move the mixture over the base of the pan with the back of a fork until beginning to set. Then stop stirring and cook for two minutes until just a little moist on top. 5 Put 1/4 crab meat down the centre of the omelette and season to taste with salt and pepper. Fold the omelette over twice and place on the stir-fried vegetables. Serve straight away, and cook the remaining omelettes in the same way. Converted by MC_Buster. Recipe by: Rick Stein Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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