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