Crab omelette with Asian herbs & jasmine rice

Serves: 2
Duration: 20 minutes

One omelette recipe serves two people. With a side of steamed Jasmine rice and chilli oil, a really satisfying meal with lovely fresh flavours and fragrance.

INGREDIENTS:
3 large eggs
2 tablespoons chives chopped
Thai fish sauce

Fresh coriander
Thai royal basil picked
Sliced spring onions
50 grams butter

1 tablespoon Extra virgin olive oil
Crab meat, hand picked
Fresh lime
Freshly ground white pepper

1 cup Jasmine Rice
A slice of fresh ginger

Off-the-shelf chilli oil, not too sweet

METHOD:
Wash and rinse the jasmine rice several times until the water runs clear. For 1 cup of rice, 1 cup of cold water. Bring to the boil, lid on, turn to low heat (just ticking over) and cook for 12 minutes. Switch off and let rest for 10-15 minutes.

Beat the eggs and chives together with a fork, add a splash of Thai fish sauce.

Heat an omelette pan, add a couple of knobs of butter, in with the eggs, cook and fold the omelette. The omelette should be moist in the middle.

Turn onto a warm plate, top with herbs, a generous amount of crab meat, EVOO, a grind of white pepper and a squeeze of lime. Spoon over some chilli oil and serve.