With time various topics, most connected to the 'ancient ways,' will be covered. Some of these might be controversial in nature - you're most welcome to contribute.

Thursday, June 20, 2013

Quail Egg & Crab Omelet

I made this for lunch today.  The crab meat can easily be replaced with Yabbie/Crawfish meat.


2 Spring Onions
8 Quail Eggs or 4 Chook Eggs (beaten)
3 Tablespoons Vegetable Oil
2 Slices Root Ginger (shredded)
175g crab meat
1 Tablespoon Dry Sherry
1½ Tablespoons Soy Sauce
2 Teaspoons Sugar


Shredded Lettuce
Tomato (sliced)

Cut the white part of the spring onions into 25mm lengths.  Chop the green parts finely and beat into the eggs, with salt to taste.

Heat the oil in a wok or frying pan.  Add the white spring onions, ginger, crab and sherry.  Stir-fry for a few seconds ... then add the soy sauce and sugar.  Lower the heat, pour in the egg mixture and cook for 30 seconds.

Transfer to a serving dish and garnish with shredded lettuce and sliced tomato.

Serves 2

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