Stir-fried spanner crab omelet

Beat the eggs in a medium bowl.

In a separate small container, dissolve the palm sugar in the fish sauce.

Add to the eggs and whisk well.

Pick through the crab meat for any cartilage and shell.

Add the bean sprouts, and mix well.

Heat the oil in a wok until smoking.

Add the egg mixture. It should puff up and go crisp.

Cook for 2 minutes, then place the crab mixture in the middle.

Cook for a further minute, then remove from the heat.

Holding the omelet in place, tilt the wok to pour off excess oil.

Fold one side of the omelet into its centre, then do the same with the opposite side.

Put it back on the heat and cook for 1 minute.

Set the omelet aside to rest in a warm place for a further 2 minutes.

To serve, carefully remove the omelet and place on a large plate.

Top with oyster sauce and divide into 4 portions.