Vietnamese Crab Omelette

Ingredients

• 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

Method

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.