2cobs of corn, husks and silks removed20 ml (1 tbsp)vegetable oil4green onions, white part only, thinly sliced8eggs60 ml (¼ cup) pouring cream2 tspsoy sauce, or to taste250 gmcrab meat, picked and flakedTo serve:lime wedges and soy sauceSnow pea and bean shoot salad50 gmsnow pea shoots, trimmed50 gmbean shoots1 cup(loosely packed) coriander sprigs
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.
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.
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.