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3 eggs
¼ tsp ground white pepper
2 tsp fish sauce
150g (0.33 lbs) cooked crab meat
vegetable oil for deep frying
finely sliced red chilli
roughly chopped coriander
sliced spring onion (scallions) to serve
Thai sriracha chilli sauce* or my Coconut Sriracha to serve
Place eggs, pepper and fish sauce in a bowl and whisk until just combined. Stir through the crab meat.
Fill a saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles (about 325°F or 165°C). Have two spatulas ready as well as a baking tray lined with paper towel. Pour the egg mixture into the oil and use the spatulas to push and squeeze the egg mixture into a tight cylinder (this might take some practice! Watch the video and see how it works). Once the omelette is golden transfer it to the baking tray and blot with extra paper towel. Place onto a serving plate and top with the chilli and herbs. Serve with the chilli sauce.
– Thai sriracha chilli sauce is a hot chilli sauce from the province of Sri Racha in Thailand. It’s available in the Asian aisle of most supermarkets and is often (especially in Australia) simply called ‘Hot Chilli Sauce’.
Amazingly good
It’s pretty simple but takes some practice to get this picture perfect. Luckily, we make this about once or twice a month (more when friends/family stay the weekend).
We live in eastern Thailand and get our crab directly from the fisherman (no pasteurised canned stuff for us). We also use either duck eggs or 50/50 duck and chicken eggs from our bird coop. When were in the USA or Europe we make due with store bought chicken eggs. It’s still fabulous.
Oh, a final note (and small correction) Sriracha is a seaside town in Cholburi Province (pronounced chonburi – but spelled as written above). Just fyi. BTW that sauce was originally homemade at every seaside restaurant in the town. We used to stop for lunch on our way to the beaches in the east when I was a Bangkok kid some 60+ years ago