Indonesian Omelet with Crab
We are enjoying Beb Vuyk’s chapter “egg dishes” immensely. This is her recipe for an omelet with crab, but I couldn’t find a canned crab here in Holland. Have to look better.
Dutch shrimps
I think Dutch shrimp is an excellent alternative to crab. Dutch shrimps are full of flavor, tender and small; almost just like crabmeat.
Indonesian Omelet with Crab #332 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 277.
Ingredients
- 4 eggs
- 2 tablespoons canned crab
- 4 tablespoons of water
- 2 tablespoons oil
Herbs
- 1/2 teaspoon of ginger powder
- 1 tablespoon of chopped celery, chives or a mixture of both
- pepper
- salt
- Beat the eggs with water, pepper, salt, ginger powder, celery and crabmeat.
- Bake an omelet in the usual way.
- Roll it up, cut it into strips of 2 to 3 cm and serve it with a chili sauce (available in bottles).
See how lovely my Dutch shrimps look. I have garlic chives left from my vegetable garden, so that goes perfectly with my crab (shrimp) omelet.
I do exactly as Beb suggests in her recipe. I add everything (eggs, water, pepper, salt, ginger powder, celery, and my shrimp) into a bowl and mix well with a fork.
I pour this into a pan in which two tablespoons of oil have already been heated. I let this cook slowly on low heat. I don’t turn the omelet.
I want the inside to remain juicy. I am not so fond of omelette when it is fried on both sides. I carefully roll the omelet in the pan with two wooden spoons.
I let this cook for a while until the inside is done. The shrimp only need to be heated because they were already cooked.
When my omelet is ready, I let it slide on a plate and cut it into wide strips just before serving (then it has cooled down a bit and can easily be cut).
I get inspiration from this omelet and want to continue immediately with the omelet with coconut shavings or a sambal goreng of omelet. These recipes are coming soon. For now you can enjoy my egg dish overview here; there are also vegetarian versions.
