Crab and corn omelette

AT A GLANCE

  • Serves 4 people

  • 2 cobs of corn, husks and silks removed
  • 20 ml (1 tbsp) vegetable oil
  • 4 green onions, white part only, thinly sliced
  • 8 eggs
  • 60 ml (ΒΌ cup) pouring cream
  • 2 tsp soy sauce, or to taste
  • 250 gm crab meat, picked and flaked
  • To serve: lime wedges and soy sauce
  •  
  • Snow pea and bean shoot salad
  • 50 gm snow pea shoots, trimmed
  • 50 gm bean shoots
  • 1 cup (loosely packed) coriander sprigs
01   Using a sharp knife, remove corn kernels from cobs and set aside. Heat vegetable oil in a 24cm-diameter frying pan over medium heat. Add corn and green onion and cook until soft (about 5 minutes). Season to taste with sea salt and freshly ground white pepper.
02   Whisk eggs and cream in a bowl to combine and season to taste with soy sauce and freshly ground white pepper. Pour over corn mixture and cook for 2 minutes, using a wooden spatula to draw cooked egg into centre and evenly disperse corn mixture. Cook until egg starts to set (about 3 minutes). Scatter over crab meat and cook, without stirring, until almost set (about another 3 minutes). Place under a hot grill until cooked and lightly golden (about 2 minutes) Using a spatula, slide omelette onto a serving plate.
03   For snow pea and bean shoot salad in a bowl, combine all ingredients. Serve omelette cut into wedges with salad and lime wedges and soy sauce passed separately.
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