Coming soon (flying as of 1 December 2009) to a Qantas premium cabin menus is Spanner Crab Omelette with Oyster Sauce.

This omelette, in its’ wok fried version, is a Rockpool classic and appeared on the restaurant menu for many years.   The texture of the crab, egg and bean sprouts, and the perfume of the sesame oil make this a truly wonderful taste and texture treat. The crispy exterior, melting interior, and the crunchiness of the bean sprouts all work so well together.  Make sure the oil is very hot and smoking so that the eggs do not soak up the oil.  

It is served with steamed fragrant rice, bok choy and a spoonful of oyster sauce. This recipe is enough to feed one but is best served as part of a banquet style meal. 

SPANNER CRAB OMELETTE WITH OYSTER SAUCE
 
Vegetable oil
3 small free range eggs, gently whisked
100g steamed spanner crab meat, free from any shell
100g bean sprouts
50g snowpea sprouts
6 no. Chinese yellow chives, washed & cut in 5cm lengths
Broth (see recipe below)
Steamed Jasmine rice, to serve
Bok choy, to serve
Oyster sauce, to serve

Preparation
Heat vegetable oil (about 6-8cm deep) in a wok. When oil begins to smoke, add egg. The egg will puff up and bubble immediately, hit the egg bubbles with an egg slice to knock out the air, cook for 10-15 seconds or until base of omelette is golden.

Remove from heat then drain excess oil from wok. Spoon crab along centre of omelette and top with sprouts and chives. Roll one side over filling and roll omelette over to form a cigar shape. Pour in broth and place wok back onto heat. Allow to simmer for a minute to heat through crab and soften vegetables.
Remove the omelette from the wok with an egg lifter and place on a board.  Trim off the ends.

BROTH
2/3 cup fresh chicken stock
1 teaspoon light palm sugar, grated
2 table spoons yellow bean sauce|
Two drops of sesame oil

Preparation
To make the broth, combine all ingredients except sesame oil in a pot. Bring to boil, ensure sugar has melted and remove from heat. Check balance of seasoning then add sesame oil. 

To serve:
Serve with freshly steamed Jasmine rice and bok choy. Place omelette in a large deep bowl, pour over the hot broth and top with oyster sauce.

Tags: crab, First Class, International, mains, Neil Perry, Qantas, recipe, Rockpool Consulting, Rockpool Sydney

This entry was posted on Wednesday, November 4th, 2009 at 5:26 pm and is filed under Qantas, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.