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. Recipe by: Rick Stein
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|Serving Size: 1 Serving (1087g)|
|Recipe Makes: 4|
|Calories from Fat: 868 (59%)|
|Amt Per Serving||% DV|
|Total Fat 96.4g||129 %|
|Saturated Fat 25.5g||128 %|
|Monounsaturated Fat 32.7g|
|Polyunsanturated Fat 24g|
|Cholesterol 3216.4mg||990 %|
|Sodium 1318.7mg||45 %|
|Potassium 2051.9mg||54 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 40.2g|
|Protein 110.4g||158 %|
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Calories per serving: 1482
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