The spicy-sweet sriracha and citrussy salad complements the spanner crab beautifully. Be sure not to overcook the crab. Stir it constantly before adding the egg. But once the egg is added, be patient, pushing the cooked egg to the centre of the frying pan will allow the runny egg to fill the places in the base of the frying pan that you have just created. If you are too impatient, it will end up looking like scrambled eggs from the hotel buffet, rather than fluffy ribbons.
½ bunch coriander, picked
¼ bunch shallots, finely sliced on an angle
½ red onion, finely sliced
2 lemons, juiced
10ml fish sauce
16 eggs, cracked and heavily whisked
50ml sesame oil
50ml olive oil
350g raw spanner crab meat
100g toasted cashews, roughly chopped
75g fried shallots
sriracha sauce, to serve (recipe here)
Place the coriander, shallots, and red onion in a medium- sized bowl. Combine the lemon juice and fish sauce and dress the salad before setting aside.
Take a large mixing bowl and add the whisked eggs. Then take a large heavyset frying pan and place on high heat, add the sesame oil and olive oil. When the frying pan is almost at smoke point, add the crab. Cook for 45 seconds to one minute. Add the eggs to the pan and every 10 seconds, push the egg that has been cooked towards the centre of the frying pan, each time scraping along the bottom of the pan. Season with salt and pepper and place on serving dish.
To serve, drizzle the omelette with sriracha sauce. Pile the salad over the top of the egg scramble and sprinkle with the toasted cashews and fried shallots.
Make your own sriracha sauce from scratch using our recipe.