5 organic whole eggs
1 tablespoon fish sauce
1 tablespoon palm sugar
6 tablespoons peanut oil
1/4 cup sliced white part of green onions
1/2 cup baby corn, sliced in half
1/3 cup shiitake mushroom caps, sliced
3 ounces fresh crabmeat
1/4 cup bean sprouts
1/4 cup sliced green part of green onions
4 tablespoons sweet dark soy sauce (also called kecap manis)
2 tablespoons roasted peanuts, chopped
Beat the eggs in a medium-sized bowl. In a separate small bowl, dissolve the fish sauce and palm sugar, then add to the eggs and mix well. Heat 1 tablespoon of oil in a wok and add the white parts of green onion, baby corn and shiitake mushrooms. Stir fry for 1 minute, then add crabmeat, bean sprouts, green parts of green onion, 2 tablespoons of sweet soy sauce and 1 shake from the fish sauce bottle. Set stir-fried ingredients aside in a warm spot.
Clean wok and heat remaining peanut oil. Add beaten egg mixture to the wok and swirl the egg mixture around, being careful not to burn the bottom. Let it set slightly, so it’s not runny. Add the crab mixture to the middle and fold over the edges to create an omelet. Using a flexible spatula, place the omelet on the plate and trim the edges. Garnish the omelet by drizzling the remaining sweet soy sauce and sprinkling it with chopped peanuts. Serves 4.
