Chinese-style Crab Omelette

10 min to cook



2/3 cup vegetable oil

100g spanner crab meat, cooked

4 free-range eggs, lightly beaten

1 tbsp oyster sauce

Vegetable mix:

1 tbsp vegetable oil

Small handful snow peas, roughly sliced

¼ bunch Chinese garlic chives, chopped*

1 cup bean sprouts

Small handful long green

shallots, finely sliced

1 tbsp yellow bean soy sauce*

1 tsp caster sugar

½ tsp sesame oil


2/3 cup chicken stock

1 tsp palm sugar*

2 tbsp soy sauce

2 drops sesame oil

Ingredients available from Asian grocery stores.


To make the broth: Combine all ingredients except

the sesame oil in a small pot. Bring to a boil, making

sure that the palm sugar has dissolved, then remove

from the heat and add the sesame oil.

For the vegetable mixture: Heat oil in a hot wok or pan.

Add snow peas and garlic chives and cook for 30 seconds,

then add the sprouts, shallots and cook for a further 30 seconds.

Add the remaining ingredients for the vegetable mix

and combine well, ensuring the sugar has dissolved.

Taste and adjust seasoning as necessary. Set aside.

For the omelette: Heat the vegetable oil in a wok or

pan over high heat. When the oil begins to smoke pour

in the whisked egg mixture – the egg will puff up and

bubble immediately. Using a spatula, knock out some

of the air from the egg whilst gently shaking the wok

to ensure that the egg hasn’t stuck to the bottom.

Cook for 15-30 seconds or until the base is golden,

using the spatula to lift the sides and peek at the base.

Remove from the heat and gently drain the oil from the wok.

To do this, lift the omelette from one side and carefully

pour the excess oil into a dry metal or glass container.

While the pan is off the stove, place the cooked crab

meat in the centre of the omelette and top with the vegetable mix.

Roll one side of the egg over the filling and roll omelette

over to form a cigar shape. Pour in some of the broth and

place the wok back onto the heat. Allow to simmer for a

minute to heat through the crab and vegetables


A beautiful recipe from Rockpool’s 20 year anniversary menus