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    Monday, September 28, 2015

    Vietnamese Crab Omelette Recipe

      Vietnamese Crab Omelette Recipe

        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

    Vietnamese Crab Omelette Recipe

    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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    Item Reviewed: Vietnamese Crab Omelette Recipe Rating: 5 Reviewed By: Mrs. Chef
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