Chinese Crab Omelet (Foo Yong)


6 Omelets)

8 large eggs

1 cup crab meat

1 cup coarsely grated (2 medium) carrots

1 cup finely sliced onions

1 clove garlic – finely minced

1 cup finely sliced (1 med) red capsicum

1 cup finely sliced (1 med) green capsicum

1 tsp salt or to taste

1 tsp ground white pepper

Cooking oil



Place all ingredients (except cooking oil) into a large mixing bowl and mix

Heat a small non-stick fry-pan (with lid) over med-low heat and add about 1 dsp
cooking oil.

When oil is heated up, put 3/4 cupful of omelet mixture and spread evenly.

Place lid over fry-pan and when the top of omelet is ‘set’, gently flip over to
cook on the other side.

Fold omelet in half to form a semi-circle shape and arrange on serving platter.

Repeat frying process, using 1 dsp cooking oil per omelet.

Garnish with chopped spring onions, if desired.

Serve hot – with  Fried Rice With Shrimps



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