- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
With crab having such a delicate flavour great care has to be taken not to overpower it and this dish is ideal. The crab itself is wrapped along with spring onions inside the omelette and the sauce poured over or to the side allowing control over its pungency. This is one of our favourite Sri Lankan dishes.
Click here for our Sri Lankan Spice Mix recipe
- For the Sauce
- 2 tbsp ghee
- 100g red onion, finely chopped
- 15g garlic, crushed and chopped
- 20g fresh ginger, grated
- 1 lemongrass stalk
- 10cm stick of cinnamon, broken into smaller pieces
- ½ tsp chilli powder
- ½ tsp turmeric powder
- 1 tsp Sri Lankan spice mix (see link above)
- 400ml coconut milk
- salt to taste
- For the Omelette
- 2 tbsp ghee
- 3 spring onions, finely sliced
- 1 green chilli, deseeded and finely chopped
- 250g fresh white crab meat
- 4 large eggs
- ½ tsp salt
- ⅛ tsp ground black pepper
- juice of ½ a lime
- freshly ground black pepper
- a small handful of fresh coriander leaves, roughly chopped
- ½ lime, cut to serve
To make the sauce, heat the ghee in a frying pan over a medium heat. Add the onion, garlic and ginger and fry gently for about 5-7 minutes until the onion is just starting to soften and turn golden.
Halve the lemongrass stalk and bruise, then add to the pan with the cinnamon and fry for 1 minute until softened. Add the chilli powder, turmeric and spice mix and fry for another minute.
Add the coconut milk and leave to simmer for 5-10 minutes until thickened. Remove the lemongrass and add salt to taste. Set aside and keep warm.
To make the omelette, heat 1 tbsp of the ghee in a small frying pan, add the spring onions and the chilli and fry for 1 minute until softened. Add the crab meat and gently stir over a low heat for 1-2 minutes to heat through. Sprinkle over the lime juice and season with salt and black pepper to taste. Keep hot.
Crack the eggs into a bowl and add the ½ tsp salt and ⅛ tsp ground black pepper and whisk together.
Add the ghee to a medium sized frying pan (25cm across the base) and melt over a high heat until it is foaming. Swirl the melted ghee around the pan and then the egg mixture. Cook the omelette by pulling the egg mixture towards the centre of the pan with a fork, until the omelette is cooked underneath, but still a little uncooked on the top.
Stir the coriander into the crab mixture and using a spoon place it down the centre of the omelette. Fold the sides of the omelette over the filling and roll it out onto a serving plate. Cut into four slices and spoon over some of the sauce. Serve with the remaining sauce and lime wedges.