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Omelette Served with Chinese-style Curry Sauce
Omelette Served with Chinese-style Curry Sauce
Ingredients (2 servings)
| Egg |
3 |
| Mixture of water and stock from canned crab |
90ml |
| Crab meat from canned crab |
50g |
| Imitation crab meat |
40g |
| Salt |
Pinch |
|
[Potato starch mixture]
Potato starch |
1/2 Tbsp |
|
Water |
1 Tbsp |
Cooking oil
|
2 Tbsp |
|
[Curry sauce]
Hot water |
180ml |
|
S&B Golden Curry Mix 92g |
1 block (18.4g) |
|
White wine vinegar |
1 tsp |
|
Ginger juice |
1 tsp |
| Scallions |
2 to 3 stalks |
| Carrot |
10g |
| Celery |
10g |
Directions
- Separate the crab meat and stock from the canned crab. Separate the crab meat into smaller pieces and add water to the stock to make a 90ml mixture.
Separate the crab sticks into smaller strips.
- Cut the scallions diagonally into thin slices. Shred the carrot and celery.
Combine and put them in cold water briefly to make them crisp, then drain thoroughly.
- Make [Curry sauce].
Boil water in a small pot. Turn off the heat and add the S&B Golden Curry Mix by breaking it into pieces, then stir until it is completely melted.
Turn on the heat again and simmer while stirring until the sauce becomes thick.
Add white wine vinegar and ginger juice. Mix well.
- Beat the eggs in a bowl and add [1], salt, and [Potato starch mixture]. Mix well.
- Add oil into a frying pan and heat it well. Pour in [4].
Stir gently with a spatula in large strokes. When the mixture is still semi-liquid, form it into a round shape.
Once the edges and bottom are firmly set and lightly browned, flip it over and cook briefly on the other side.
- Put [5] on a plate, pour [3] over it, and put [2] on top.
