Asian Crab Omelette
1 long green chilli, halved, seeds removed
1 cup fresh cooked crabmeat
2 tsp grated fresh ginger
6 spring onions, thinly sliced
1 cup snow pea sprouts or pea shoots
2 tsp soy sauce
1 tsp fish sauce
2 tbs oyster sauce
Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
Lightly beat the eggs with the soy and fish sauce to combine.
Brush a large non-stick frypan with a little oil and place over medium heat. Cook omelette according until just set.
Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.