Vietnamese Crab Omelette

  • For the filling
  • 100g mixed crabmeat, brown and white
  • 1 spring onion, finely chopped
  • 8 stems of chives, finely chopped
  • 1 garlic clove, chopped
  • 1 or 2 birds eye chillies, finely chopped
  • Handful perilla leaves, finely chopped
  • Handful sweet basil leaves, finely chopped
  • Handful saw tooth coriander or normal coriander, finely chopped
  • For the omelette
  • 5 eggs
  • 1 tsp grated palm sugar
  • 1 tbsp fish sauce
  • ¼ tsp shrimp paste
  • ½ tsp toasted sesame oil plus extra for drizzling
  • 1/2 baguette, cut into two pieces
  • Vegetable oil for frying
  • 25g melted butter or a little oil for griddling

1. Combine together all the ingredients for the filling into a mixing bowl and set aside.

2. In a separate bowl, break the eggs, add the grated palm sugar, fish sauce, shrimp paste and sesame oil. Beat well and set aside.

3. Cut each baguette lengthways. Brush with a little melted butter or oil and lightly griddle until the griddle markings appear on the bread. Remove and set aside.

4. Heat the oil in a frying pan on a medium heat. Add half the egg mix and cook for 2 minutes. Add half the filling to the centre of each omelette. Fold the sides to make a parcel, turn over and continue to cook for a further 2 minutes until the filling has warmed through.

5. Remove from the heat and cut diagonally and place onto one of the baguettes. Drizzle with a little sesame oil.

6. Repeat the above for the second omelette.

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