39min 4 ppl
Kai Jeow Poo (Thai Crab Omelette)
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 7 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 24g
Carbs 4g
Fats 24g
About this dish
The same hard-beaten, shallow-fried Thai omelette technique, folded through with sweet crab meat for a version street stalls treat as a small luxury.
Allergy Info
Eggs, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spring onionsfinely sliced2
Fish & Seafood
- Crab meatpicked over for shell250 g
Dairy & Eggs
- Eggs6
Spices & Seasonings
- White pepper0.25 tsp
Oils & Condiments
- Fish sauce1 tbsp
- Vegetable Oilfor shallow-frying150 ml
Utensils
- Mixing bowl
- Wok
- Meat thermometer
- Tongs
Method
1
Crack the eggs into a mixing bowl and beat vigorously for 2 minutes until pale and frothy.
Approx. 2 minutes
2
Gently fold the crab meat, spring onions, fish sauce and white pepper into the eggs, keeping the crab in large flakes.
Approx. 4 minutes
3
Heat the vegetable oil in a wok over high heat until shimmering and almost smoking.
Approx. 5 minutes
4
Pour the egg mixture into the centre of the oil in one go and let it puff and bubble undisturbed for 1 minute.
Approx. 3 minutes
5
Spoon hot oil over the top of the omelette for 2 minutes to help it set and colour evenly.
Approx. 4 minutes
6
Carefully flip the omelette and fry the other side for 2 minutes until golden and crisp at the edges.
Approx. 4 minutes
7
Check the thickest part reads 63°C on a meat thermometer, then lift onto a plate lined with kitchen paper to drain.
Approx. 3 minutes
