Grandma Lee’s Foo Yong Hai (Chinese Omelet)
A Chinese-style omelette with crab meat, ham and bamboo shoots
- 200 g cooked bamboo shoots (rebong)
- 200 g ham
- 4 spring onions (scallions)
- 400 g crab meat, flaked
- 1 tsp pepper
- 6 eggs
- oil, for deep-frying
- Egg mixture
- 6 eggs
- 1 tsp sugar
- 1 tsp salt
- 1 Tbsp sesame oil
- Cilicuka (Original, Extra Hot or Super Hot)
- Shred the bamboo shoots. Squeeze out any excess water.
- Shred the ham and spring onions.
- Beat all the ingredients for the egg mixture together.
- On a large plate, divide the bamboo shoots, ham, spring onions and crab meat equally into 6 portions. Sprinkle the pepper over. Slide a portion of the ingredients into a small bowl and pour about 4 tbsp of the egg mixture in.
- Heat a wok over a high flame until it smokes. Add plenty of oil.
- When the oil is very hot, slide the ingredients in the small bowl into the oil. Break a whole egg into the centre.
- Stir in one direction until the egg is set. Use a ladle pour some hot oil onto the egg to cook the centre.
- Turn the omelette over then fry the other side, optional.
- Remove once it has turned light golden brown at the edges. Thoroughly drain off any excess oil. Repeat this process with the remaining ingredients.
- Serve garnished with chopped spring onions or sprigs of coriander, and Cilicuka on the side.
Tips: For a healthier version, reduce or omit the egg yolks and substitute with more egg whites. For an easier version, make a standard omelette or scramble the eggs.