CRAB FOO YUNG

Preparation Method :

• Beat eggs lightly in a bowl. Stir in soy and chili sauces with sherry. Shred crabmeat.
• Heat oil in a wok. Discard mushroom stalks and slice caps.
• Stir-fry mushrooms and shallots for 2 minutes; add crabmeat and stir-fry 1 minute over high heat.
• Remove wok from heat. Remove the mixture to a bowl, cool a few minutes and combine with egg mixture.
• Heat oil in wok. Add a quarter of mixture and cook until the omelette is just set and lightly browned on the underside.
• Turn and cook for 1 minute. Place omelette on a serving plate. Repeat to make a total of 4 omelettes.
• To make sauce, bring stock soy sauce and blended corn flour and water to the boil, stirring constantly. Simmer 1 minute.
• Serve with sauce.