Eggs are high in protein and essential vitamins and minerals. Plus, they taste good too.
As a child, I remember attending Chinese wedding banquets where crab meat shark’s fin omelette was part of an assortment of appetisers served as the “cold dish”.
Economical versions would substitute shark’s fin with bean vermicelli.
I include cornflour as it adds a touch of crispiness to the omelette.
I also throw in chilli and spring onion for pops of colour.
If you don’t have any crab meat available or want to do an even more economical version, try using canned tuna instead.
Add a little more onion or an extra clove of garlic to stave off any fishy odours.
- 6 large eggs
- 2 tbsp cornflour
- 120ml water
- 120g tanghoon (bean vermicelli), soaked and cut into 5cm lengths
- 1 red onion (150g), sliced
- 200g pasteurised crab meat
- 1 red chilli, deseeded and thinly sliced
- 1 stalk of spring onion
- 2 tbsp sesame oil
- 2 tsp light sauce
- 2 tsp salt
- 4 tbsp cooking oil
- 3 garlic cloves, chopped
1. In a mixing bowl, add the eggs.
2. In a small bowl, mix the cornflour with water.
3. Add the cornflour mixture into the eggs and beat.
4. Add the tanghoon, onion, crab meat, chilli and spring onion.
5. Add the sesame oil, light sauce and salt. (photo above)
6. Heat the 4 tablespoons of oil, on medium heat, in a non-stick pan.
7. Add the chopped garlic and fry for 45 seconds. (photo above)
8. Add in the egg mixture and cook for a minute, then turn the heat down to low. (photo above)
9. Cover the pan and allow the egg mixture to cook until it sets.
10. Using a frying slice, slice the omelette into quarters.
11. Turn each quarter and allow the omelette to cook for another 2 minutes or until cooked through.
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A version of this story first appeared in The New Paper on March 15, 2018, with the headline, ‘Recipe for crab meat bean vermicelli omelette’.