Description
Make the crispy, fluffy Thai Crab Omelette you’d find from a Thai street vendor at home with this easy recipe!
Ingredients
3 eggs
1–2 tsp fish sauce, to taste
1/4 tsp dark soy sauce (optional)
1/4 tsp white pepper powder, to taste
1/2 cup cooked lump crab meat
1/4 cup green onions, thinly sliced (optional)
1/2 cup cooking oil of choice
Thai Sriracha (optional) to taste
Instructions
Heat the 1/2 cup of oil in a wok or deep frying pan over medium-high heat until just smoking hot. If you aren’t sure if it’s hot enough, drop a splash of the egg mixture in the pan. If it puffs up right away, it’s ready. If it doesn’t, let it warm up some more.
In a bowl, whisk the 3 eggs until bubbles form. Add 1-2 tsp. fish sauce, 1/4 tsp. soy sauce (if using), 1/4 tsp. white pepper, 2 tbsp green onions and whisk again.
Gently fold in the 1/2 cup cooked lump crab meat, being careful not to break it apart too much.
Pour the egg mixture into the hot oil in one go. Let it fry undisturbed for a few seconds.
You now have two options for frying it up:
- If you want it Jay Fai’s restaurant style, you can lift one side of the omelette and roll it gently like it’s a burrito and fry until golden, but it can be tricky.
- Or keep the omelette flat, and use a spatula to gently push oil over the omelette, helping it puff up and cook evenly. Once the edges are golden brown, carefully flip the omelette. Fry for another minute until fully cooked.
Either option, remove from oil, drain on paper towels, and serve drizzled with Thai Sriracha if you want it spicy. Serve with jasmine rice or even make it as an easy side to fried rice dishes like Tom Yum Fried Rice.
Notes
ADDITIONS AND SUBSTITUTIONS
- Fish sauce substitution: Light soy sauce or coconut aminos.
- White pepper substitution: Black pepper.
- Crab meat substitution: minced shrimp, or make a regular Thai Omelette.
- Want more flavor? Add minced garlic, shallots, spinach, or anything you have in the fridge you want to us up.
- Love spice? Drizzle on Thai Sriracha like Thai Hubby and I do.
Recipe Tips & Tricks
For extra fluffiness, add a squeeze of lime juice to the egg mixture.
Don’t be afraid to use high heat to get that signature crispy texture.
If flipping is hard, slide the omelette onto a plate, then invert it back into the pan.
If you don’t want to use so much oil, you can just put enough oil to cover the bottom of the pan, but it won’t be as fluffy, but will still taste yummy!
- Prep Time: 5
- Cook Time: 5
- Category: Omelette
- Method: Stovetop
- Cuisine: Thai