Kai Jeow Poo (Thai Crab Omelette)
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Ingredients
- 6 eggs
- 150 g white crab meat
- 1 tbsp fish sauce
- 2 spring onions, sliced
- 1 tsp white pepper
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 252 kcal
- Protein
- 18.2 g
- Carbohydrate
- 1.4 g
- of which sugars
- 0.7 g
- Fat
- 18.7 g
- of which saturates
- 3.6 g
- Fibre
- 0.4 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Beat the eggs with the fish sauce and white pepper in a bowl.
- 2
Gently fold the crab meat and spring onions through the egg mixture, keeping the crab in chunks.
- 3
Heat the vegetable oil in a wok or frying pan over a high heat until shimmering.
- 4
Pour in the egg mixture and let it puff up and spread without stirring for 1 minute.
- 5
Carefully flip or fold the omelette and cook for 2 more minutes until the egg is fully set and the edges are golden and crisp.
- 6
Slide onto a plate and serve with jasmine rice and a wedge of lime.
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