3 ounces white crab meat
1 teaspoon sesame oil
1 tablespoon white wine
3 eggs
2 tablespoons coconut cream
1/2 teaspoon salt
shaking of ground white pepper
1 tablespoon finely slivered ginger
1 tablespoon finely slivered carrot
1 tablespoon finely slivered onion
1 tablespoon finely slivered bamboo shoot
1 tablespoon finely straw mushrooms
2 tablespoons oil
cilantro leaves, to garnish
Combine the crab meat, sesame oil and white wine in a small bowl and set aside. In a bowl, lightly beat the eggs with the coconut cream, salt and pepper. Add the crab mixture and blend lightly. Add the ginger, carrot, onion, bamboo shoot and mushrooms. Lightly mix together. In a wok or frying pan, heat the oil until a light haze appears. Pour the mixture into the oil. With a spatula, gently lift the egg from the sides of the wok as it cooks to allow the uncooked mixture to set. Turn it over, and cook for a few seconds. When the omelette is set, slide it onto a serving dish and garnish with cilantro leaves.