Thai Crab Omelette | Marion's Kitchen

Place eggs, pepper and fish sauce in a bowl and whisk until just combined. Stir through the crab meat.

Fill a saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles (about 325°F or 165°C). Have two spatulas ready as well as a baking tray lined with paper towel. Pour the egg mixture into the oil and use the spatulas to push and squeeze the egg mixture into a tight cylinder (this might take some practice! Watch the video and see how it works). Once the omelette is golden transfer it to the baking tray and blot with extra paper towel. Place onto a serving plate and top with the chilli and herbs. Serve with the chilli sauce.