Crab and bean sprout omelette
This traditional Chinese-style omelette, is a blissful way to start the day, but could just as easily be served for lunch or dinner.
- Beat the eggs in a bowl, then add the fish sauce. In another bowl mix the crabmeat and bean sprouts. Chop the chives and mix in. Heat a small frying pan over a low heat and add the oil. Pour in half the egg mixture, cook for 3 minutes, then place half the crab mixture in the middle. Cook for a further 3 minutes until pale gold then remove from the heat.
- Fold the omelette over and drain any excess oil from the pan. Transfer the omelette to a clean tea-towel, roll it up like a sausage and set aside for 2 minutes. Return the frying pan to the heat and repeat with the remaining eggs and crabmeat.
- In a small saucepan heat the stock, oyster sauce and sesame oil. Slice each omelette in half and arrange on 2 plates. Pour a little stock over the top, then serve garnished with pea shoots.