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Crab and corn omelette

You'll need

2 cobs of corn, husks and silks removed 20 ml (1 tbsp) vegetable oil 4 green onions, white part only, thinly sliced 8 eggs 60 ml (¼ cup) pouring cream 2 tsp soy sauce, or to taste 250 gm crab meat, picked and flaked To serve: lime wedges and soy sauce   Snow pea and bean shoot salad 50 gm snow pea shoots, trimmed 50 gm bean shoots 1 cup (loosely packed) coriander sprigs


  • 01
  • Using a sharp knife, remove corn kernels from cobs and set aside. Heat vegetable oil in a 24cm-diameter frying pan over medium heat. Add corn and green onion and cook until soft (about 5 minutes). Season to taste with sea salt and freshly ground white pepper.
  • 02
  • Whisk eggs and cream in a bowl to combine and season to taste with soy sauce and freshly ground white pepper. Pour over corn mixture and cook for 2 minutes, using a wooden spatula to draw cooked egg into centre and evenly disperse corn mixture. Cook until egg starts to set (about 3 minutes). Scatter over crab meat and cook, without stirring, until almost set (about another 3 minutes). Place under a hot grill until cooked and lightly golden (about 2 minutes) Using a spatula, slide omelette onto a serving plate.
  • 03
  • For snow pea and bean shoot salad in a bowl, combine all ingredients. Serve omelette cut into wedges with salad and lime wedges and soy sauce passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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