This simple dish relies on fresh, high-quality free-range or organic eggs and super-fresh Australian crabmeat. I lightly pickle the daikon to add depth to the filling and the picked herbs give the dish an overall lightness, freshness and aroma. For a more cost-effective option, substitute cooked, peeled and chopped local prawns for the crabmeat. Or replace the seafood with beansprouts, pickled carrot shreds, julienned zucchini and snowpeas and your favourite fresh herbs.
200g (1 cup) picked fresh spanner crabmeat
2 red shallots, halved and thinly sliced
½ bunch mint, leaves picked
½ bunch dill, leaves picked
½ bunch coriander, leaves picked
2 tsp malt vinegar
6 free-range eggs
2 tbsp vegetable oil
Pickled daikon (white radish)
250g daikon (about 1/3 small one)
1 tsp salt flakes
1 tsp white sugar
1. To make the pickled daikon, peel and slice the radish into thin rounds, then julienne. Place the daikon, salt and sugar in a small bowl and combine well with your hands. Refrigerate for one hour. Drain liquid from daikon, squeezing with your hands to remove any excess liquid.
2. Combine pickled daikon with crabmeat, shallot, herbs and vinegar and toss with your hands to distribute ingredients evenly.
3. Crack eggs into a large bowl and beat lightly with a fork until just combined.
4. Heat oil in a wok or 28cm nonstick frying pan until the surface seems to shimmer slightly. Pour in beaten egg and leave to cook, without stirring on the base of the wok or pan, for 30 seconds.
5. Using a spatula, flip the egg over and leave to cook for another 30 seconds.
6. Add crabmeat filling into the centre of the omelette, then using a spatula, fold omelette over and leave for 20 seconds, before lifting omelette onto a serving platter. Serve immediately.