Vietnamese Crab Omelette

  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy

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

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.

Vietnamese Crab Omelette

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