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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep26 - Asian Omelette with Soft Shell Crab & Slaw


Team: Alex & Gareth

 

Prep: 35 mins

Cook:  25 mins

Serves: 4

 

INGREDIENTS

Coriander, to garnish

 

Asian Slaw

1 tbs fish sauce

2 tsp sesame oil

finely grated zest and juice of 1 lime

¼small red cabbage, shredded

1 carrot, cut into julienne

1 green apple, cut into julienne

1 cup coriander leaves

1 cup mint leaves

 

Citrus Glaze

Finely grated zest and juice of 2 oranges

50ml water

2 tbs fish sauce

1 tbs finely grated palm sugar

1 tbs rice wine vinegar

1 tbs mirin 

1 star anise

1 tsp ground turmeric

1cm piece fresh ginger, finely grated

2 coriander roots, finely chopped

1 kaffir lime leaf, finely chopped

 

Soft Shell Crab

4 soft shell crabs

75g plain flour

1/2 cup cornflour

1 tbs salt

1 tbs ground black pepper

2 eggs, lightly beaten

vegetable oil, for deep frying

 

Omelettes

6 eggs, lightly beaten

2 green onions, finely chopped

1 tbs fish sauce

2 tsp sesame oil

 

METHOD

  1. To make slaw, whisk fish sauce, oil, lime zest and juice in a large bowl. Add remaining ingredients and toss to combine. Season. Refrigerate.
  2. To make glaze, stir all ingredients in a saucepan over medium heat until sugar dissolves. Simmer until slightly thickened. Strain and discard solids. Cool.
  3. To clean crabs, starting behind the eyes and mouth, trim off front (face) of crab. Lift one side of shell and remove spongy gills. Repeat on other side. Turn crab upside down and remove small flap (the apron). Pat dry and refrigerate until required
  4. Combine flours, salt and pepper in a shallow bowl and set aside.
  5. To make omelettes, whisk all ingredients in a bowl.
  6. Grease four egg rings. Heat a lightly oiled frying pan over medium heat. Add egg rings. Pour egg mixture into egg rings. Cook until just set. Run a knife around inside of egg rings to release omelettes. Turn omelettes and cook for a further 30 seconds. Transfer to a warm plate.
  7. Dip crabs in beaten eggs and then dust in seasoned flour. Deep fry until golden and crisp. Drain on absorbent paper.
  8. Serve crabs on omelettes with slaw and glaze.

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